Baked in Brick found their feet in the street food scene. It all started with a guy named Lee Desanges who converted a classic Mini shell into the ultimate chefs companion, with a slick wood-fired oven in the back and a BBQ under the bonnet. Taking this on tour, Lee knocked out ribs, pizzas, flatbreads and more, inspired by his passion for real live fire cooking, his love of spice and fresh tasty seasonal ingredients. Over time it evolved into a huge operation with multiple street food vehicles in his arsenal and a handful of awards up his sleeves (including Best of the Best’ at the British Street Food Awards).
Now, Baked in Brick has taken on its first brick and mortar restaurant. Situated in the buzzing Custard Factory, it’s carved itself a cool little spot with an industrial look, handbuilt furniture and (as a nod to where it all began) half a Mini crashing through a street art smothered wall.
Most of the action revolves around their grade-A wood-fired pizza, where the team sling some stellar sourdough pizzas. From pepperoni and nduja spicy sausage, to Chinese peking duck with hoisin sauce, spring onions and cucumber, their pizza selection is nothing short of impressive. We’re particularly big on the pork and fennel meatball pizza with yellow pepper ketchup, but the vegan wood-fired squash, roasted courgette and crispy kale is right up there with the best.
Sticking to their roots, they also boast a cracking street food selection. Here you’ll find their infamous oak smoked cheddar and truffle mac ‘n’ cheese, alongside their BBQ chicken tikka wraps. You should get stuck into their sides too - we’re talking triple-cooked fries, padron peppers and sticky chorizo bites in a maple syrup glaze.
The Baked in Brick restaurant might have only thrown open its doors in 2018, but with the dedication and experience the team have, it’s no surprise that they’re already a feature in many people’s Birmingham favourites. If you haven’t stopped by yet, ask yourself why - you know you’re gonna love it.