After thirty years as a magazine and newspaper art director, most notably an award-winning tenure at The Washington Post and at Preservation, Smithsonian and Architecture magazines, I was itching for a change. I enrolled at the Culinary Institute of America (the other CIA) in New York, was trained by two former White House pastry chefs at L’Academie de Cuisine outside of D.C., took courses at King Arthur Baking in Vermont, and hightailed it to a former convent in Oaxaca, Mexico, for local culinary training with chef Rick Bayless, owner of Chicago’s Frontera Grill and Topolobampo. In 2008, I left my publishing career to follow a passion and created the Red Truck Bakery in rural Virginia, after a story by The New York Times writer Marian Burros on the front page of the Times’ food section sent my small-scale weekend bakery’s website visits from two dozen to 57,000 in one day. Over fifteen years, the bakery grew into two locations, from a staff of three to eventually sixty employees baking and shipping thousands of cakes and other items across the country each year. I wrote two cookbooks and toured the country promoting the bakery and The Red Truck Bakery Farmhouse Cookbook and the Red Truck Bakery Cookbook (Clarkson Potter/ Penguin Random House, 2022 and 2018). The bakery’s popularity reinvigorated a sleepy Main Street, bringing new businesses to town, and I received Presidential accolades for my hard-won success and my pies.
I sold the bakery in December 2023, and Dwight and I are happy to be living in the village of Little Washington—officially known as Washington, Virginia (pop. 100 or so)—purportedly surveyed and laid out by 17-year-old George Washington in 1749, near the Blue Ridge mountains and Shenandoah National Park. We reside just around the corner from the revered Inn at Little Washington, where we dine on special occasions, and you’ll find us every week or so at the Inn’s superb Patty O’s Café across the street from the Inn. Sometimes, though, we just want a quick bite with our pals: a sausage biscuit for breakfast, homemade soup and a sandwich for lunch, and the ability to grab a salad and heat up an entree or chicken pot pie at home for dinner (with an apple pie for dessert). Four months after moving to town for what I expected was the start of a relaxing retirement, I pondered the possibilities of opening a sweet little location up the road from our new 100-year-old home.
So, behold my new Hayfields in Little Washington: a rural kitchen and market with great coffee, breakfast and lunch, and named after our nearby golden fields and the trailers of huge round hay bales that lumber through the village we call home. I’m excited to tout our biscuits, sandwiches, entrees, and pies, although Hayfields will be much more: a unique market carrying local and national products, and a casual counter-service café where you can order at the register and enjoy your meal in our cozy dining room or on the spacious patio outside. Or run in and run out, if you prefer: we’ll be serving grab & go sandwiches, wine, beer and zero-proof options, and offering online ordering for pickup orders. No reservations are needed—we'll take them only for our monthly Sunday Family Suppers. Stop in and say howdy to the gang, and save room for pie.
Hayfields is getting ready for you, and we’ll be opening this fall. Sign up for updates here, and follow our progress on Instagram @hayfieldslittlewashington
