Rural Baking with the Red Truck Bakery

Brian Noyes sits down with Tal Blevins (owner of Greensboro’s own James Beard award-nominated restaurant Machete) to talk about the Red Truck Bakery phenomenon.

About the author

BRIAN NOYES While the art director of the Washington Post, Smithsonian, and Preservation magazines, Brian Noyes baked pies and breads on weekends in his Virginia Piedmont farmhouse and sold them out of an old red truck he bought from designer Tommy Hilfiger. When a New York Times story sent 57,000 people to his fledgling website in one day, he left publishing behind to launch the Red Truck Bakery in a 1921 Esso filling station in Warrenton, Virginia. The bakery now has two locations, ships thousands of baked goods nationwide, and has earned accolades from Oprah Winfrey, Barack Obama, and many national publications. Brian trained at the Culinary 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 with chef Rick Bayless at a former convent in Oaxaca, Mexico. He is an advisor to the Jacques Pépin Foundation, and a member of the Southern Foodways Alliance and the James Beard Foundation. READ MORE ABOUT BRIAN

About the Host
Tal Blevins also runs his own video game consultancy and plans to open another restaurant – Yokai -- in 2023.