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Baked in Brick started six years ago when Lee Desanges converted a classic Mini by putting a hand-built pizza oven on the back and a BBQ under the bonnet. 

Classically trained Lee took his love of cooking over fire and applied it to his show-stopping converted Mini, gaining instant recognition for his own take on street food that included pizzas and chicken tikka wraps.

In 2016 he won ‘Best Street Food Trader’ at the British Street Food Awards, and followed this up the following year by taking the European title in Berlin.

Following the success of the street food, Lee opened his first Baked in Brick restaurant in 2019 within the iconic Custard Factory, located in Digbeth, a short stroll from the city centre. The business now includes the ‘at home’ range, along with the bakery, and of course the street food.

Lee next set his sights on his hometown, Sutton Coldfield, and seeing a gap in the market for a unique café experience, he brought along the flavour of Baked in Brick and opened the Bakehouse in 2022. In under a year, the Bakehouse has gained a massive reputation as THE place to go for tasty brunch dishes, freshly baked goods and street food inspired burgers.

Lee is immensely proud of what Baked in Brick has become, whilst still having an insatiable drive to continue to improve what they offer every day.


In 2017 Lee traveled to Berlin in his newly converted VW LT28 and competed in the European Street Food Awards. After breaking down, being pulled over by the police twice, he managed to get to Berlin, where he cooked his socks off for 2 days … and also won ‘Best Main Course’ for his Beef Shin Ragu and Wild Mushroom Calzone with a Colston Bassett Blue Stilton Dip, plus the overall prize of ‘Best Street Food in Europe’.

Our Oven Build

The kings of street food

A humorous 15-part web series about our road trip in a converted 1980s VW camper van with Lee Desanges (Baked in Brick) to the European Street Food Awards in Berlin.

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