Whether you schedule time to binge-watch all the cooking shows, drive far and wide to attend a tasting, follow restaurant openings, book a stay at a St. Augustine bed and breakfast based on what they serve and when they serve it, or thrive on wowing your friends and family with your own creations, if you take great pleasure in eating and drinking and the presentation thereof, chances are you … are … a foodie.

 If that revelation lands in a place that excites you, you already might be familiar with Red Truck® Bakery (based in Virginia) and The Red Truck Bakery Farmhouse Cookbook, authored by the bakery’s founder, Brian Noyes. The book is a lovely read in general and features 85 luscious recipes for the sweet and savory comfort food celebrating ingredients and traditions from the Bakery’s home on the edge of the Shenandoah Valley and Blue Ridge Mountains. And, of course, the book gives us foodies the caliber of food photography we crave!  

Southern Living describes the bakery as one of the best in the south, and Westcott’s Operations Manager Myra Schaeffer didn’t have to think long about adding the Barnyard Breakfast Quiche to the B&B’s fall breakfast menu. This scrumptious work of food art includes eggs, sausage, bacon, scallion, pimento cheese, and red pepper flakes, complimented by a special pepper jelly drizzle. 

Take a look for yourself and then book a weekend stay so you can taste it for yourself! Can’t stay on a weekend? No worries. Check out our fall menu and pick another day!