We signed the final papers this morning, funds were transferred, and the Wavras, backed by their group of investors, are now the new owners who will build on our national reputation and legacy and can grow our beloved business. I’ll remain an investor in the Red Truck Bakery and will continue to represent it at cookbook events. I’m working on two new books, so there’ll be more news ahead at BrianNoyesBooks.com. I can be reached from now on via email at Brian@BrianNoyesBooks.com. I’d love to hear from you.
I need to add huge thanks here to our local and national customers—we couldn’t have done this without you. During the pandemic, when many chefs were closing up shop and letting staffers go, we were surprised by the amount of shipping orders that arrived—we had to hire staff to keep up with the demand as folks across the country knew where to get quality food without having to get dressed and leave the house. You donated cash when our friends needed help—including our county’s Education Farm where students learn to raise crops then donate them to area food banks, a neighborhood bookstore in danger of closing, and even our local volunteer fire department in need of a new fire truck. You ordered our cakes when we raised funds for chef José Andres’s World Central Kitchen as they fed those in need in Hawaii, in Ukraine, and for our neighbors in flooded eastern Kentucky. Many thanks to the media for all the love: featuring our cakes on NBC’s Today Show, in Oprah's O Magazine, Esquire, Travel & Leisure, Saveur, Garden & Gun, People, and many more publications. Food & Wine named our peanut pie the best dessert in Virginia. Andrew Zimmern referred to our granola as the best in North America (although Michael Stern at Roadfood says it is the best in the world). The Washington Post covered us deliciously, from our almond stollen and persimmon cookies to the design of my home and farmhouse and bakery (thanks, Jura). Washingtonian named our pumpkin pie the best in D.C. during a blind taste test, and we're an hour away! Southern Living named us one of the best bakeries in the South.
I’ve appreciated every note, every email, every phone call, every compliment (many) and complaint (not so many), and I’m glad to have met so many of you across the country during my book tours and baking demonstration events—from Eudora Welty’s garden in Mississippi and a Garden & Gun magazine Artist-in-Residence gig in South Carolina, to a full-house event at a Seattle cookbook store (thanks, Rebekah, Corinna, and Juleen). I’ll continue my book events and have several lined up for 2024. I'll sign and personalize cookbooks, for the final time before Christmas, at the Marshall store on Saturday, December 16 from 10 am to 12 noon.
You might enjoy the short (and now bittersweet) video, below, that the Commonwealth of Virginia team at “Virginia is for Lovers” made this summer which artfully tells the story of our little bakery. It started almost two decades ago when Fauquier County residents lined up early Saturday mornings at a country store in Orlean, Virginia, for farmhouse-baked breads, pies, and granola delivered in an old red truck. Look at what we’ve built together. Thank you.
Proprietor and baker-in-chief
You can now email me here.
You can contact new owner Neal Wavra via email here.
See the Field & Main restaurant website here.
Order personalized and signed Red Truck Bakery cookbooks here.
Visit my new website, with writing, design, and book events featured here.
Follow my book projects and more on my new Instagram page here.