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4 episodes with red truck bakery
2 episodes with red truck bakery
2 episodes with red truck bakery
Hosted by David and Nycci Nellis. On today' show: · The Plant Magic Bottle Shop at the Union Market is a wonder. Owner Anahata Sabat has a shop filled with functional mocktails that uplift, revitalize, enhance connection and elevate your mood, all without the hangover; · One of our favorite chefs, Neal Wavra, also is a wine expert. Neal is the proprietor, chef and sommelier of the fabulous Field &Main Restaurant in Marshall, Virginia and CEO of the Red Truck Bakery acrossthe street. Neal's in for some fun, including a blind wine tasting; · An old friend and actually one of our first guests on F&TB almost 16 years ago, Dan Simons, is co-founder of the Founding Farmers Restaurant Group. Dan's in with lots ofFounding Farmers news, but also for a discussion of broader issues that affecthis and every business in and out of hospitality, including how business ownerscan and should navigate issues like mental health and menopause in theworkplace. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. On today' show: · The Plant Magic Bottle Shop at the Union Market is a wonder. Owner Anahata Sabat has a shop filled with functional mocktails that uplift, revitalize, enhance connection and elevate your mood, all without the hangover; · One of our favorite chefs, Neal Wavra, also is a wine expert. Neal is the proprietor, chef and sommelier of the fabulous Field & Main Restaurant in Marshall, Virginia and CEO of the Red Truck Bakery across the street. Neal's in for some fun, including a blind wine tasting; · An old friend and actually one of our first guests on F&TB almost 16 years ago, Dan Simons, is co-founder of the Founding Farmers Restaurant Group. Dan's in with lots of Founding Farmers news, but also for a discussion of broader issues that affect his and every business in and out of hospitality, including how business owners can and should navigate issues like mental health and menopause in the workplace. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Hosted by David and Nycci Nellis. On today' show: · The Plant Magic Bottle Shop at the Union Market is a wonder. Owner Anahata Sabat has a shop filled with functional mocktails that uplift, revitalize, enhance connection and elevate your mood, all without the hangover; · One of our favorite chefs, Neal Wavra, also is a wine expert. Neal is the proprietor, chef and sommelier of the fabulous Field &Main Restaurant in Marshall, Virginia and CEO of the Red Truck Bakery acrossthe street. Neal's in for some fun, including a blind wine tasting; · An old friend and actually one of our first guests on F&TB almost 16 years ago, Dan Simons, is co-founder of the Founding Farmers Restaurant Group. Dan's in with lots ofFounding Farmers news, but also for a discussion of broader issues that affecthis and every business in and out of hospitality, including how business ownerscan and should navigate issues like mental health and menopause in theworkplace. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. On today' show: · The Plant Magic Bottle Shop at the Union Market is a wonder. Owner Anahata Sabat has a shop filled with functional mocktails that uplift, revitalize, enhance connection and elevate your mood, all without the hangover; · One of our favorite chefs, Neal Wavra, also is a wine expert. Neal is the proprietor, chef and sommelier of the fabulous Field & Main Restaurant in Marshall, Virginia and CEO of the Red Truck Bakery across the street. Neal's in for some fun, including a blind wine tasting; · An old friend and actually one of our first guests on F&TB almost 16 years ago, Dan Simons, is co-founder of the Founding Farmers Restaurant Group. Dan's in with lots of Founding Farmers news, but also for a discussion of broader issues that affect his and every business in and out of hospitality, including how business owners can and should navigate issues like mental health and menopause in the workplace. Learn more about your ad choices. Visit podcastchoices.com/adchoices
We're celebrating the heartbeat of rural America this July 4th, from the veterans who fought for our democracy to the small business owners revitalizing small-town America.Heidi and Joel speak with Jane Matejcek, a nurse at the VA hospital and president of Honor Flights North Dakota. Jane tells us about these flights' incredible impact on veterans' lives and the heartwarming homecoming ceremonies. Then, Joel interviews a Korean War veteran during his Honor Flight visit to DC. Last, we hear from Brian Noyes, owner of Red Truck Bakery, about how California roots and southern cooking lessons combined to create a bakery revitalizing a small town in Virginia. To find out more about the One Country Project, visit our website.
A Few Things To Know: Zeppoles for Saturday! This is far more important than whatever happens on Friday The Bakery I talk about is The Red Truck Bakery in Warrenton (you can google and find all the stories) If you are local-ish and want to help build a very small pollinator habitat in the middle of a kind of crappy historic parking lot at a brewery on Sunday, come on by Aslin Beer 9:30 am -11:30 am March 19. We'll be doing another event there on April 16--Earth Daze which is all day (11-5) and much bigger and a good time and you should come if you want. Both events are free and pretty low stakes. Anchor just became Spotify for Podcasters so hopefully that won't slow down my ability to move the SideCar pods over to their own feed. --- Support this podcast: https://anchor.fm/twochocolatecakes/support
A Few Things To Know: Zeppoles for Saturday! This is far more important than whatever happens on Friday The Bakery I talk about is The Red Truck Bakery in Warrenton (you can google and find all the stories) If you are local-ish and want to help build a very small pollinator habitat in the middle of a kind of crappy historic parking lot at a brewery on Sunday, come on by Aslin Beer 9:30 am -11:30 am March 19. We'll be doing another event there on April 16--Earth Daze which is all day (11-5) and much bigger and a good time and you should come if you want. Both events are free and pretty low stakes. Anchor just became Spotify for Podcasters so hopefully that won't slow down my ability to move the SideCar pods over to their own feed. --- Send in a voice message: https://podcasters.spotify.com/pod/show/sidecar-jencoleslaw/message Support this podcast: https://podcasters.spotify.com/pod/show/sidecar-jencoleslaw/support
Hi there, today we're excited to release the fifth episode in our 2022 Baking Month. Thanks for your patience, as our team was under the weather! Today's guest is Brian Noyes, whose latest cookbook is The Red Truck Bakery Farmhouse Cookbook. For all of December, we'll be celebrating some of the year's best baking books with a handful of author interviews, dozens of featured recipes, excerpts, and more. Read on!* Do you love Salt + Spine? We'd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 151: Brian NoyesNext in our Baking Month series, Brian Noyes joins us to #TalkCookbooks!Brian is the founder of Red Truck Bakery, the rural Virginia spot that's become a national attraction and drawn the praise of everyone from Oprah Winfrey to Barack Obama. During a career in art direction at major media outlets in Washington, DC, Brian began spending his weekends baking pies and other goods. Before long, he'd purchased an old red pickup truck (from Tommy Hilfiger, no less) and was selling out of his sweet treats. Two locations and two cookbooks later, Red Truck Bakery continues—and Brian's latest cookbook, The Red Truck Bakery Farmhouse Cookbook is out now and goes beyond sweets to include rustic, savory fare.Bonus Content + Recipes This WeekThis week, paid subscribers have access to two recipes from Brian's book: Orange Pecan Rolls and Virginia Peanut Pie as well as other bonus Baking Month content:Find the Red Truck Bakery Farmhouse Cookbook recipes here:* Orange Pecan Rolls* Virginia Peanut PieMore Salt + Spine Baking Month!Stay tuned to our Substack through the end of the month for exclusive recipes and more featured conversations with baking authors. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
Baker Brian Noyes chats with Amy and David about the creation of his bakery that's beloved across the country, the inspiration for his boozy bakes, and one particularly presidential fan.Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
Brian Noyes was an art director for 30+ years with top publications like The Washington Post, Smithsonian, Architecture and House & Garden. He loved his work. But he also loved baking. And he regularly took week-long courses at schools like the Culinary Institute of America in Hyde Park, NY and L'Academie de Cuisine in Gaithersburg, MD. After the September 11th attack, he decided to buy a weekend house in rural Virginia -- an escape from his design work in Washington, DC. As a hobby, he started making jams and pies for a local country store under the name the Red Truck Bakery. He quickly developed a devoted, local following. His big break came in 2008 when legendary New York Times food columnist Marian Burros tried some of his baked goods at a friend's 4th of July party. She later wrote in a holiday, round-up article: “One of my favorite discoveries is Brian Noyes, the owner of the Red Truck Bakery in Virginia, who has a deft hand with pastries and an unerring sense of flavor balance.” Brian's website went from less than 25 visitors per day to 57,000 visitors on the day the article appeared. And it was the push he needed to quit his job as an art director and open the Red Truck Bakery in Warrenton, Virginia in 2009. Today he has stores in both Warrenton and Marshall, Virginia and a staff of 50 people. He ships dozens of pies, cakes and granola each day. He also has a devoted fan in former President Barack Obama who wrote a salute to the Red Truck Bakery in his final year in office. Special thanks to Cody Keenan, President Obama's chief speechwriter, for coming on the podcast and sharing this story with us. You can sample their baked goods for yourself by visiting www.redtruckbakery.com. You can also order Brian's first book “The Red Truck Bakery Cookbook” and his second book, “The Red Truck Bakery Farmhouse Cookbook” (which comes out on August 2, 2022). And if you find yourself passing through Virginia's Shenandoah Valley, make it a point to drop by one of their stores. You won't be disappointed.
People drive hours out of their way to experience the Red Truck Bakery in rural Virginia. Now you can make Brain Noyes' gold-standard recipes at home. The Red Truck Bakery Cookbook is filled with Brian’s stories (he’s a natural storyteller) and recipes you’ll want to make for friends and family—or President Obama, should you want to bake his favorite pie (he’s a fan!). Brain joins the party to share some of the stories behind the cakes and pies that have made him a household name. Support the show.
If you got invited to a dinner party with Oprah, Obama, and Andrew Zimmern (and wouldn’t that be some invite?!), chances are they’d want you to bring a baked good from Red Truck Bakery in Marshall, VA. Baker Brian Noyes has served cakes and pies to them and lots of other famous folks from his off-the-beaten-path spots -- now two of them -- in rural Virginia, but I found him through one perfect bite of Lexington Bourbon Cake at Garden & Gun’s Made in the South weekend. See, I don’t consider myself an expert cook but I do know my way around a bundt pan, and this cake was a confection of my dreams. For Brian, it’s a combination of culinary training, sourcing local, and plenty of “go big or go home” attitude that makes his work a continued and delicious success. I had to know more, and well, he said he’d fly to Charleston with pie. Who could turn that down?
People drive hours out of their way to experience the Red Truck Bakery in rural Virginia. Now you can make Brain Noyes' gold-standard recipes at home. The Red Truck Bakery Cookbook is filled with Brian’s stories (he’s a natural storyteller) and recipes you’ll want to make for friends and family—or President Obama, should you want to bake his favorite pie (he’s a fan!). Brain joins the party to share some of the stories behind the cakes and pies that have made him a household name. Faith and the gang also get ready for Mother’s Day brunch and toast to the new vintage of 11 Minutes, a rose wine made famous after the novelist Amy Bloom swooned over it on The Faith Middleton Food Schmooze® last year. Recipes featured in this episode: Barnyard Breakfast Pie Madeleines for Jacques Pepin Double-Chocolate Moonshine Cake Support the show.
Bill Slawski with Jason Barnard at SEOcamp Paris 2019 Bill Slawski talks with Jason Barnard about patents and entities in search since 1999. Patents are really easy (or so says Bill Slawski): they identify a problem, they tell you about the prior art used to solve the problem, tell you why that's insufficient, then they provide a solution. We also talk about patent writing styles and the Ernest Hemingway of patents. We look at Google Maps as a knowledge graph and traffic cop. Onto why many of the best employees moved from Microsoft and Yahoo to Google (the reason is not what I thought). Remembering dates, names and patents is like doing a jigsaw puzzle. Along the way, we work back through the history of entities in search, starting 2019 and right back as far as 1998 (Sergueï Brin). This interview / conversation was recorded at 7 am in a bakers shop in Saint Denis near Paris and has an amazing backing track of coffee, bread and the locals chatting in Arabic and watching TV (don't worry, it doesn't ruin the listening experience, it a truly makes it better :) Jason Barnard SEO is AEO! Welcome to the show, Bill Slawski. Bill Slawski Thank you Jason. Jason Barnard Right. Lovely to meet you. For the listeners, please excuse us, there's quite a lot of noise behind, some people talking Arabic. We're at a boulangerie, a bakery in the middle of Saint Denis in France. It's seven o'clock in the morning after SEO camp. This is absolutely brilliant because the coffee machine keeps going off. People keep coming in to chat to the guy. That's just setting the scene cause we're having a good laugh here. Yeah, Bill? Bill Slawski It's a good atmosphere. I love going to breakfast in the morning at bakeries. Jason Barnard And this is a bit of a different bakery than you get in San Diego, yeah? Bill Slawski It's not too much different. Jason Barnard Oh! Right, okay. Bill Slawski There were a few like this, yeah. Jason Barnard Brilliant stuff! So you don't feel too, kind of, away from home, you're feeling very much at home. Bill Slawski And this reminds me more of what I used to go to when I lived in Virginia. Jason Barnard Okay. Bill Slawski It is the Red Truck Bakery. The owner, the baker owned a red truck and used to cater events. He'd drive up in a red truck and hand out bread and pastries. Jason Barnard Yeah, so that Red Truck Bakery, he thought long and hard about the name of his bakery. Bill Slawski Yeah, he had a red truck and parked down from events Jason Barnard I was stuck in Lawrence yesterday and he was looking for examples for something and there was a lemon tree right next to him. So, all the examples were lemons. It was brilliant, but we all have tendencies to do that. We look around, and my idea is the name of the street or swimming pool. Bill Slawski When I started my website, SEO by the Sea, I was standing in the second floor window in an office in Havre de Grace, Maryland watching sails bouncing up and down on the Chesapeake Bay. Jason Barnard Brilliant. Jason Barnard Okay, and so SEO by the Sea is your blog. And your company is Go Fish Digital, so that's all terribly sea oriented. Bill Slawski It's not my company, it's a company with a couple friends who I met at a meet up ten years ago or so. I was speaking on named entities in 2007. Jason Barnard That sounds terribly probable, yeah. Bill Slawski Yeah. Jason Barnard And when, sorry? Bill Slawski 2007. Jason Barnard Okay, so ten years before I even knew what they were. Brilliant stuff. Let's get on to something a bit more professional. Bill Slawski Okay. Jason Barnard You look at the patents, we all know that, Bill Slawski, the patents guy. I'm very thankful to you as I said earlier on, that you read them so that I don't have to. I assumed it was just because you're a lawyer and that's kind of the connection, but in fact it's not, is it? Can you tell me? Bill Slawski
Bill Slawski with Jason Barnard at SEOcamp Paris 2019 Bill Slawski talks with Jason Barnard about patents and entities in search since 1999. Patents are really easy (or so says Bill Slawski): they identify a problem, they tell you about the prior art used to solve the problem, tell you why that's insufficient, then they provide a solution. We also talk about patent writing styles and the Ernest Hemingway of patents. We look at Google Maps as a knowledge graph and traffic cop. Onto why many of the best employees moved from Microsoft and Yahoo to Google (the reason is not what I thought). Remembering dates, names and patents is like doing a jigsaw puzzle. Along the way, we work back through the history of entities in search, starting 2019 and right back as far as 1998 (Sergueï Brin). This interview / conversation was recorded at 7 am in a bakers shop in Saint Denis near Paris and has an amazing backing track of coffee, bread and the locals chatting in Arabic and watching TV (don't worry, it doesn't ruin the listening experience, it a truly makes it better :) Jason Barnard SEO is AEO! Welcome to the show, Bill Slawski. Bill Slawski Thank you Jason. Jason Barnard Right. Lovely to meet you. For the listeners, please excuse us, there's quite a lot of noise behind, some people talking Arabic. We're at a boulangerie, a bakery in the middle of Saint Denis in France. It's seven o'clock in the morning after SEO camp. This is absolutely brilliant because the coffee machine keeps going off. People keep coming in to chat to the guy. That's just setting the scene cause we're having a good laugh here. Yeah, Bill? Bill Slawski It's a good atmosphere. I love going to breakfast in the morning at bakeries. Jason Barnard And this is a bit of a different bakery than you get in San Diego, yeah? Bill Slawski It's not too much different. Jason Barnard Oh! Right, okay. Bill Slawski There were a few like this, yeah. Jason Barnard Brilliant stuff! So you don't feel too, kind of, away from home, you're feeling very much at home. Bill Slawski And this reminds me more of what I used to go to when I lived in Virginia. Jason Barnard Okay. Bill Slawski It is the Red Truck Bakery. The owner, the baker owned a red truck and used to cater events. He'd drive up in a red truck and hand out bread and pastries. Jason Barnard Yeah, so that Red Truck Bakery, he thought long and hard about the name of his bakery. Bill Slawski Yeah, he had a red truck and parked down from events Jason Barnard I was stuck in Lawrence yesterday and he was looking for examples for something and there was a lemon tree right next to him. So, all the examples were lemons. It was brilliant, but we all have tendencies to do that. We look around, and my idea is the name of the street or swimming pool. Bill Slawski When I started my website, SEO by the Sea, I was standing in the second floor window in an office in Havre de Grace, Maryland watching sails bouncing up and down on the Chesapeake Bay. Jason Barnard Brilliant. Jason Barnard Okay, and so SEO by the Sea is your blog. And your company is Go Fish Digital, so that's all terribly sea oriented. Bill Slawski It's not my company, it's a company with a couple friends who I met at a meet up ten years ago or so. I was speaking on named entities in 2007. Jason Barnard That sounds terribly probable, yeah. Bill Slawski Yeah. Jason Barnard And when, sorry? Bill Slawski 2007. Jason Barnard Okay, so ten years before I even knew what they were. Brilliant stuff. Let's get on to something a bit more professional. Bill Slawski Okay. Jason Barnard You look at the patents, we all know that, Bill Slawski, the patents guy. I'm very thankful to you as I said earlier on, that you read them so that I don't have to. I assumed it was just because you're a lawyer and that's kind of the connection, but in fact it's not, is it? Can you tell me? Bill Slawski
Bill Slawski with Jason Barnard at SEOcamp Paris 2019 Bill Slawski talks with Jason Barnard about patents and entities in search since 1999. Patents are really easy (or so says Bill Slawski): they identify a problem, they tell you about the prior art used to solve the problem, tell you why that's insufficient, then they provide a solution. We also talk about patent writing styles and the Ernest Hemingway of patents. We look at Google Maps as a knowledge graph and traffic cop. Onto why many of the best employees moved from Microsoft and Yahoo to Google (the reason is not what I thought). Remembering dates, names and patents is like doing a jigsaw puzzle. Along the way, we work back through the history of entities in search, starting 2019 and right back as far as 1998 (Sergueï Brin). This interview / conversation was recorded at 7 am in a bakers shop in Saint Denis near Paris and has an amazing backing track of coffee, bread and the locals chatting in Arabic and watching TV (don't worry, it doesn't ruin the listening experience, it a truly makes it better :) Jason Barnard SEO is AEO! Welcome to the show, Bill Slawski. Bill Slawski Thank you Jason. Jason Barnard Right. Lovely to meet you. For the listeners, please excuse us, there's quite a lot of noise behind, some people talking Arabic. We're at a boulangerie, a bakery in the middle of Saint Denis in France. It's seven o'clock in the morning after SEO camp. This is absolutely brilliant because the coffee machine keeps going off. People keep coming in to chat to the guy. That's just setting the scene cause we're having a good laugh here. Yeah, Bill? Bill Slawski It's a good atmosphere. I love going to breakfast in the morning at bakeries. Jason Barnard And this is a bit of a different bakery than you get in San Diego, yeah? Bill Slawski It's not too much different. Jason Barnard Oh! Right, okay. Bill Slawski There were a few like this, yeah. Jason Barnard Brilliant stuff! So you don't feel too, kind of, away from home, you're feeling very much at home. Bill Slawski And this reminds me more of what I used to go to when I lived in Virginia. Jason Barnard Okay. Bill Slawski It is the Red Truck Bakery. The owner, the baker owned a red truck and used to cater events. He'd drive up in a red truck and hand out bread and pastries. Jason Barnard Yeah, so that Red Truck Bakery, he thought long and hard about the name of his bakery. Bill Slawski Yeah, he had a red truck and parked down from events Jason Barnard I was stuck in Lawrence yesterday and he was looking for examples for something and there was a lemon tree right next to him. So, all the examples were lemons. It was brilliant, but we all have tendencies to do that. We look around, and my idea is the name of the street or swimming pool. Bill Slawski When I started my website, SEO by the Sea, I was standing in the second floor window in an office in Havre de Grace, Maryland watching sails bouncing up and down on the Chesapeake Bay. Jason Barnard Brilliant. Jason Barnard Okay, and so SEO by the Sea is your blog. And your company is Go Fish Digital, so that's all terribly sea oriented. Bill Slawski It's not my company, it's a company with a couple friends who I met at a meet up ten years ago or so. I was speaking on named entities in 2007. Jason Barnard That sounds terribly probable, yeah. Bill Slawski Yeah. Jason Barnard And when, sorry? Bill Slawski 2007. Jason Barnard Okay, so ten years before I even knew what they were. Brilliant stuff. Let's get on to something a bit more professional. Bill Slawski Okay. Jason Barnard You look at the patents, we all know that, Bill Slawski, the patents guy. I'm very thankful to you as I said earlier on, that you read them so that I don't have to. I assumed it was just because you're a lawyer and that's kind of the connection, but in fact it's not, is it? Can you tell me? Bill Slawski
Patents are really easy (or so says Bill Slawski): they identify a problem, they tell you about the prior art used to solve the problem, tell you why that’s insufficient, then they provide a solution. We also talk about patent writing styles and the Ernest Hemmingway of patents. We look at Google Maps as a knowledge graph and traffic cop. Onto why many of the best employees moved from Microsoft and Yahoo to Google (the reason is not what I thought). Remembering dates, names and patents is like doing a jigsaw puzzle. Along the way, we work back through the history of entities in search, starting 2019 and right back as far as 1998 (Sergueï Brin). This interview / conversation was recorded at 7 am in a bakers shop in Saint Denis near Paris and has an amazing backing track of coffee, bread and the locals chatting in Arabic and watching TV (don’t worry, it doesn’t ruin the listening experience, it a truly makes it better :) Jason Barnard SEO is AEO! Welcome to the show, Bill Slawski. Bill Slawski Thank you Jason. Jason Barnard Right. Lovely to meet you. For the listeners, please excuse us, there's quite a lot of noise behind, some people talking Arabic. We're at a boulangerie, a bakery in the middle of Saint Denis in France. It's seven o'clock in the morning after SEO camp. This is absolutely brilliant because the coffee machine keeps going off. People keep coming in to chat to the guy. That's just setting the scene cause we're having a good laugh here. Yeah, Bill? Bill Slawski It's a good atmosphere. I love going to breakfast in the morning at bakeries. Jason Barnard And this is a bit of a different bakery than you get in San Diego, yeah? Bill Slawski It's not too much different. Jason Barnard Oh! Right, okay. Bill Slawski There were a few like this, yeah. Jason Barnard Brilliant stuff! So you don't feel too, kind of, away from home, you're feeling very much at home. Bill Slawski And this reminds me more of what I used to go to when I lived in Virginia. Jason Barnard Okay. Bill Slawski It is the Red Truck Bakery. The owner, the baker owned a red truck and used to cater events. He'd drive up in a red truck and hand out bread and pastries. Jason Barnard Yeah, so that Red Truck Bakery, he thought long and hard about the name of his bakery. Bill Slawski Yeah, he had a red truck and parked down from events Jason Barnard I was stuck in Lawrence yesterday and he was looking for examples for something and there was a lemon tree right next to him. So, all the examples were lemons. It was brilliant, but we all have tendencies to do that. We look around, and my idea is the name of the street or swimming pool. Bill Slawski When I started my website, SEO by the Sea, I was standing in the second floor window in an office in Havre de Grace, Maryland watching sails bouncing up and down on the Chesapeake Bay. Jason Barnard Brilliant. Jason Barnard Okay, and so SEO by the Sea is your blog. And your company is Go Fish Digital, so that's all terribly sea oriented. Bill Slawski It's not my company, it's a company with a couple friends who I met at a meet up ten years ago or so. I was speaking on named entities in 2007. Jason Barnard That sounds terribly probable, yeah. Bill Slawski Yeah. Jason Barnard And when, sorry? Bill Slawski 2007. Jason Barnard Okay, so ten years before I even knew what they were. Brilliant stuff. Let's get on to something a bit more professional. Bill Slawski Okay. Jason Barnard You look at the patents, we all know that, Bill Slawski, the patents guy. I'm very thankful to you as I said earlier on, that you read them so that I don't have to. I assumed it was just because you're a lawyer and that's kind of the connection, but in fact it's not, is it? Can you tell me? Bill Slawski I was an undergraduate English major and one of the professors I really appreciated the advice of used to teach us, taught me a class in deconstruction of literature. And so,
Welcome! In this episode of Edacious, we meet a former magazine art director turned baker. A man who used the skills acquired in his old career to set the look, feel, and intention for his current one, creating a new community in the process. I became acquainted with Brian Noyes of Red Truck Bakery when I wrote about him a few years back for Unite Virginia magazine. Flash forward to a farm dinner at Caromont where we became fast friends. It was SUCH a treat to sit with this busy man and talk. About cake, pie, the people we've met, and what it means exactly to take that extra step of care, whether it's writing thank you notes to customers or making sure that cake on your plate is the best you’ve ever had. Brian’s attention to detail is so evident from the art on the walls to the sprinkle of salt atop the focaccia on my ham sandwich. Before we met he sent me a “How Do You Do?” cake! This level of curation makes every customer feel cared for whether they’re enjoying a Dutch streusel crumb apple pie at the shops in Warrenton and nearby Marshall or ordering a double chocolate cake to send to a loved one. I believe it stems from his previous career as an art director for the Washington Post, House and Garden, and Smithsonian magazines, among others, where an eagle eye is paramount to success. Red Truck has won accolades from Garden & Gun, The New York Times, Oprah Magazine, and countless others. With good reason. His Shenandoah apple cake brought tears to my eyes. And it’s not just pies and cakes. Both locations offer breakfast and lunch with muffins, biscuits, sandwiches and countless other goodies. His celebrated granola is the only cereal my picky friend will eat. I still dream about that sandwich and Brian’s chocolate cake is a constant request at family get-togethers. There are guaranteed future honors because the Red Truck Bakery cookbook comes out October 23rd! It’s a destination bakery. Folks travel from as far away as Florida. So the cookbook is not just about recipes, but a feeling. The story of a place. What it’s like to work and bake and live here in our part of the South. I cannot WAIT to make his okra pickles and pepper jelly and all the rest of the stuff that makes me loves Southern food the most. How did all of this begin? Flashback many years when Brian and his partner Dwight bought a farm, which of course needed a truck to make it complete. Brian found a beautiful candy apple red 1954 Ford F-100. Little did he know the seller was Tommy Hilfiger. To feed his creative passions, Brian started making jams, loaves of bread, and pastries, selling them at local farmer’s markets. When Marian Burros profiled his wares in The New York Times a small business quickly turned into a larger one with a readymade logo perfectly suited to the theme of “Rural Bakery”. Word spread quickly, so quickly they could barely keep up with demand. Brian found a space, some investors, and developed the look and feel for the bakery, of course making that beloved red truck the centerpiece. He eventually expanded to Marshall, adding a lunch counter to a historic mercantile space. It’s four times the size but once again, retains that homespun, friendly, country feel. All relating back to that red truck. His expertise is a result of his training at CIA, L’Academie de Cuisine, and King Arthur, all of which Brian completed while working as art director. Former President Barack Obama considers Red Truck’s Sweet Potato Bourbon Pecan Pie his favorite. A hand-delivered letter hanging in the shop says so. Robert Duvall cut the rope on the Marshall store. Tom Hagen and Sonny Corleone had lunch there once. Literally, half of The Godfather just eating sandwiches. Wow! You can order online for shipping through Goldbelly, but everything is baked and handled in Red Truck kitchens. Brian still looks at the orders himself, signs the card, and makes sure every order goes out perfectly. Which at Thanksgiving and Christmas can mean thousands of orders. He will only ship mincemeat pies because fruit pies don’t ship well. Pies and cakes are seasonal to keep it fresh. Ingredients like apples, peaches, moonshine, and sorghum are sourced locally and selected carefully. What happened when Brian agreed to made madeleines for Jacques Pépin and his daughter Claudine? What happened when his moonshine cake was profiled by The Today Show right before Christmas? What happens when weather threatens but you’re a nationally-recognized bakery with orders that still need to arrive on time? How do you keep your business going with skilled staff when you live and create in a small town? Is the revitalization of Warrenton and Marshall a blessing or a curse? Did Brian help art direct the cookbook? You’ll just have to listen. Then buy the Red Truck Bakery cookbook when it comes out October 23rd. Brian’s story has so much connection to it, how a chance meeting led to an opportunity, then another, and another. Just love that. Almost as much as I love that Shenandoah apple cake. Stay edacious! SHOW NOTES – Links to resources talked about during the podcast: Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the Apple Podcast Gods. Never miss a chance to be edacious! Leave a review about Edacious! - Click the link, then "View in iTunes" then "Ratings and Reviews". Whether you think it's great, or not so great, I want to hear from you. I might just read your review on the air! Whoa! #famousforahotminute This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.
Michelle chats with Brian Noyes, the founder and baker-in-chief of Red Truck Bakery, one of the most nationally acclaimed bakeries in the United States, about his journey from journalist to the Culinary Institute of America to his first sales vehicle (literally) — a red truck — to his two shops in rural Virginia to an incredible review in The New York Times, to his new book, The Red Truck Bakery Cookbook, published by Clarkson Potter/Penguin Random House. Find out how Tommy Hilfinger, tuna sandwiches, John Wayne, and President Obama and the text “POTUS says ‘yes’” all played a part in this amazing journey of a successful rural entrepreneur. Also find out why Noyes chose Marshall, VA, as his original location and what famous actor “cut the rope” at the opening ceremony three years ago. Finally, you want to hear how the bakery led to several new stores opening adjacent to his location, why a rising tide does indeed lift all boats, and why Red Truck’s coffee is a key element in its success. Noyes is extremely supportive of local businesses and establishing a collegial, collaborative relationship with others in the community. For more information on the cookbook and Red Truck Bakery, visit www.redtruckbakery.com.
OMG what?! Yes, it’s ANOTHER new segment here at Edacious that’s a reconfiguration of a newsletter I created last Spring. Instead of quippy-quip words it’s the-closest-I-can-manage-to-dulcet tones for your ears. Who am I kidding? I’m more Becky from Roseanne than Terry Gross. Nevertheless here it is, a bi-weekly compendium of the top 3 regional Foods I Forked or events I’m excited about (but probably missed because I’m old and tired), cool collaborations I can’t wait to crow about, and as an extra special cinnamon roll this week? That comment I made on Instagram. It’s all here in the October 4th edition of 3dacious. Stay tuned next week for my conversation with Brian Noyes of Red Truck Bakery in Warrenton and Marshall. Yes, folks, as of October 4th you will get your Edacious fix WEEKLY. New day, new digs, new attitude. Hope you’ll join me on the next leg of this journey of connection and community. Because it’s never just about the food. Who created the foods in the pictures? You’ll have to listen to find out. Stay Edacious! SHOW NOTES – Links to resources talked about during the podcast: Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the Apple Podcast Gods. Never miss a chance to be edacious! Subscribe to the 3dacious newsletter! - The Top 3 listings for food writing, events, and food I forked delivered weekly to your inbox with minimal fuss in a nice and neat to-go package. Leave a review about Edacious! - Click the link, then "View in iTunes" then "Ratings and Reviews". Whether you think it's great, or not so great, I want to hear from you. I might just read your review on the air! Whoa! #famousforahotminute This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.
Welcome to Flavor Living Radio there are two noticeable holidays this week Pi Day March 14th and Saint Patrick's March 17th..Today show takes place in Marshall Virginia at a bakery...On 3.14.16 Our Guest Brian Noyes sends a letter to Washington DC about his business...Tune in and hear what happens when math meets all american homemade pie...Red Truck Bakery Awarded by The Daily Meal named it one of "America's 50 Best Bakeries"
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