BAKED IN BRICK, BIRMINGHAM
Evolving from a back-garden pop-up to an international-award-winning streetfood trader, Baked in Brick now has its first permanent home in Birmingham’s funky Custard Factory.
Lee DeSanges started throwing (pizza) shapes in his garden four years ago. Inviting friends over for the fruits of his wood-fired oven, he soon realised he was on to something, and upgraded to a 1964 Mini Cooper (complete with a charcoal fire pit under the bonnet and a wood-fired oven in the boot) so he could sell his creations on the hoof. Fast forward three years and Lee’s creation, Baked in Brick, was named Best Street Food in Europe at the European Street Food Awards, and has now formed roots in Digbeth.
The new, 60-seater pizzeria is relaxed, with wood-clad booths, tables and chairs, exposed industrial ceilings and a Mini Cooper breaking through the wall.
There’s charcuterie and cheese, and the odd salad, but the star attractions are the pizzas. Most are served with mozzarella and San Marzano tomato sauce, which is a good start. The beef shin ragu and wild mushroom calzone has won awards, and its meltingly tender meat with rich sauce stands up. The dough, too, is impressive – bouncy, crisp and with plenty of flavour – and works well in another iteration, topped with goat’s cheese, caramelised red onion and grape chutney, with wild rocket and a slick of balsamic.
Order a couple of pizzas as part of a group and share. That’s a particularly good idea if you like the sound of the blanco pizza, topped with béchamel sauce, oak-smoked chicken and boulangère potato. It’s delicious, but a bit rich after a few slices.