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X-WR-CALDESC:Meet Brian Noyes\, bestselling cookbook author and owner of Re
 d Truck Rural Bakery\, as he visits the Shenandoah Valley. Noyes will shar
 e his experiences of going from a weekend baker to training at the Culinar
 y institute of America\, to eventually opening and running his successful 
 bakery business. Red Truck Rural Bakery has earned accolades from Oprah Wi
 nfrey\, Barack Obama\, and many national publications\, and is a beloved c
 ulinary destination in the Virginia Piedmont\, with locations in both Mars
 hall and Warrenton\, VA. In addition to offering cake samplings at the eve
 nt\, Noyes will also sell and sign copies of his 2018 The Red Truck Bakery
  Cookbook\, as well as his brand new release\, The Red Truck Bakery Farmho
 use Cookbook. \n_____________________________\n\nBrian Noyes:\nThe Red Tru
 ck Bakery Farmhouse Cookbook (Clarkson Potter\, 2022)\nRed Truck Bakery Co
 okbook (Clarkson Potter\, 2018)\n \nWhile the art director of The Washingt
 on Post and Smithsonian magazines\, Brian Noyes baked pies and breads on w
 eekends in his Virginia Piedmont farmhouse and sold them out of an old red
  truck he bought from designer Tommy Hilfiger. Brian trained at the Culina
 ry Institute of America in Hyde Park\, NY\; at the much-missed L’Academie 
 de Cuisine near Washington\, DC\; at King Arthur Baking in Vermont\; and w
 ith chef Rick Bayless at a former convent in Oaxaca\, Mexico. When a New Y
 ork Times story sent 57\,000 people to his fledgling website in one day\, 
 he left publishing behind in 2009 to launch the Red Truck Bakery in a 1921
  Esso filling station in Warrenton\, Virginia. Six years later he opened a
  larger second location and main headquarters in a former 1922 pharmacy an
 d Masonic lodge in the village of Marshall\, sparking a food renaissance o
 f the village’s Main Street. The bakery now has over 50 employees and ship
 s thousands of cakes and pies nationwide each year.\n\nThe Red Truck Baker
 y has earned accolades from Oprah Winfrey\, Barack Obama\, and many nation
 al publications. Brian is an advisor to the Jacques Pépin Foundation\, and
  a member of the Southern Foodways Alliance and the James Beard Foundation
 . He is the author of the Red Truck Bakery Farmhouse Cookbook\, The Red Tr
 uck Bakery Farmhouse Cookbook\, and has written for The Washington Post\, 
 Smithsonian\, Preservation\, Taste of the South\, The Local Palate\, and G
 arden & Gun.
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DTSTART:20211107T020000
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DTSTAMP:20261012T225050Z
DESCRIPTION:Meet Brian Noyes\, bestselling cookbook author and owner of Red
  Truck Rural Bakery\, as he visits the Shenandoah Valley. Noyes will share
  his experiences of going from a weekend baker to training at the Culinary
  institute of America\, to eventually opening and running his successful b
 akery business. Red Truck Rural Bakery has earned accolades from Oprah Win
 frey\, Barack Obama\, and many national publications\, and is a beloved cu
 linary destination in the Virginia Piedmont\, with locations in both Marsh
 all and Warrenton\, VA. In addition to offering cake samplings at the even
 t\, Noyes will also sell and sign copies of his 2018 The Red Truck Bakery 
 Cookbook\, as well as his brand new release\, The Red Truck Bakery Farmhou
 se Cookbook. \n_____________________________\n\nBrian Noyes:\nThe Red Truc
 k Bakery Farmhouse Cookbook (Clarkson Potter\, 2022)\nRed Truck Bakery Coo
 kbook (Clarkson Potter\, 2018)\n \nWhile the art director of The Washingto
 n Post and Smithsonian magazines\, Brian Noyes baked pies and breads on we
 ekends in his Virginia Piedmont farmhouse and sold them out of an old red 
 truck he bought from designer Tommy Hilfiger. Brian trained at the Culinar
 y Institute of America in Hyde Park\, NY\; at the much-missed L’Academie d
 e Cuisine near Washington\, DC\; at King Arthur Baking in Vermont\; and wi
 th chef Rick Bayless at a former convent in Oaxaca\, Mexico. When a New Yo
 rk Times story sent 57\,000 people to his fledgling website in one day\, h
 e left publishing behind in 2009 to launch the Red Truck Bakery in a 1921 
 Esso filling station in Warrenton\, Virginia. Six years later he opened a 
 larger second location and main headquarters in a former 1922 pharmacy and
  Masonic lodge in the village of Marshall\, sparking a food renaissance of
  the village’s Main Street. The bakery now has over 50 employees and ships
  thousands of cakes and pies nationwide each year.\n\nThe Red Truck Bakery
  has earned accolades from Oprah Winfrey\, Barack Obama\, and many nationa
 l publications. Brian is an advisor to the Jacques Pépin Foundation\, and 
 a member of the Southern Foodways Alliance and the James Beard Foundation.
  He is the author of the Red Truck Bakery Farmhouse Cookbook\, The Red Tru
 ck Bakery Farmhouse Cookbook\, and has written for The Washington Post\, S
 mithsonian\, Preservation\, Taste of the South\, The Local Palate\, and Ga
 rden & Gun.
DTSTART;TZID=America/New_York:20220827T123000
DTEND;TZID=America/New_York:20220827T133000
LOCATION:174 S. Main St.\, Harrisonburg\, VA 22801 US
SUMMARY:Red Truck Rural Bakery - On the Road @ Central Library
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