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Reviews and in the News2018-12-21T11:51:34+00:00

Beef shin ragu and wild mushroom calzone won the title of best street food dish at the British and European Street Food 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 onyx balsamic.

Baked in Brick’s famous chicken tikka wraps will be a highlight of the lunchtime menu.

The main focus is on wood fired oven baked pizza. The selection includes pepperoni and spicy N’duja or how about pizza topped with pork and fennel meatballs with yellow pepper ketchup?

My Margherita pizza was utterly delicious with a perfectly thin base rising to a pleasingly doughy crust. Toppings were fairly generous and of the very best quality; the mozzarella was creamy and stringy while the tomato sauce just piquant enough.

Award-winning street-food traders Baked in Brick are all set to open their brand-new restaurant this week.

The Custard Factory, Digbeth and Birmingham have all just gained an absolute gem of a restaurant.

This gorgeous restaurant has a lovely outside area for sunny lunches

We order pizza and salad to share because sharing is definitely caring when it comes to pizza. The pizzas arrive and oh they are bangin’. Quality toppings, that crispy, thin base and doughy crusts to dip and dunk into chilli oil.

The pizzas are great but so are the other dishes, there’s a great selection of drinks and Lee’s obviously recruited a team who get what he’s trying to do. I have a feeling this isn’t the last success story we’re going to see from Baked in Brick.

I love Blanco style pizza, so I was very pleased to see a couple of Blanco options on the menu.

It’s impossible not to love Baked in Brick. They have seamlessly moved from street food to restaurant without losing sight of what has made them so successful.

It’s great to see such success coming from the Birmingham street food scene.

Lee DeSanges is the brains behind Baked in Brick, a street food pop-up turned pizzeria which has opened in Birmingham’s Custard Factory development.

Lee Desanges has opened a 60-cover restaurant of his Baked in Brick pop-up in Birmingham’s Custard Factory.

Baked in Brick made the front cover of the five page spread of Britain’s ‘most happening areas’.

Wraps grilled in the souped-up engine bay of a Mini’ at street food restaurant Baked in Brick.

Amongst the local companies praised in the report were the newly-opened Baked in Brick restaurant and Digbeth Dining Club.

Digbeth has been named top spot in Sunday Times’ list of coolest spots in UK.

The Birmingham neighbourhood, home to Digbeth Dining Club, Baked In Brick.

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