Baked in Brick

Baked in Brick began as a humble street food venture in 2015, built on a passion for simple, honest food and the unmistakable flavour of cooking over fire. Founded by classically trained chef Lee DeSanges, what started as a converted Mini fitted with a wood-fired oven quickly became one of the UK's most recognisable street food concepts.

Combining his professional culinary background with a love of open-flame cooking, Lee created his own take on street food, serving wood-fired pizzas alongside crowd favourites such as chicken tikka wraps. The unique concept immediately gained a following, attracting food lovers with handcrafted dough, quality ingredients, and that signature smoky flavour that only comes from cooking over fire.

Following the success of the street food venture, Lee opened the first Baked in Brick restaurant in 2019 at the iconic Custard Factory in Digbeth. Bringing the same energy and ethos that made the street food business so popular, the restaurant became a destination for wood-fired pizza lovers across Birmingham and beyond.

Today, Baked in Brick continues to evolve while staying true to its roots. At the heart of everything we do is our traditional wood-fired oven, where every pizza is stretched by hand, topped with carefully selected ingredients, and cooked to perfection in minutes. Our menu celebrates classic favourites and bold, creative combinations, complemented by regularly changing food and drink specials. Everything we serve is guided by the same philosophy that started it all: keep it simple, keep it flavourful, and do it properly.

Whether you've followed our journey from the very beginning or are discovering Baked in Brick for the first time, you can expect great food, genuine hospitality, and a true taste of what Baked in Brick is all about.