THE STORY SO FAR...Baked In Brick started 3 years ago with a hand built wood-fired pizza oven and a shed at the bottom of Lee Desanges' garden, after converting a classic mini himself and marrying it together with a wood oven on the back and BBQ under the bonnet.
Lee’s food is mostly based around real live fire cooking, his love of spice and fresh tasty seasonal ingredients. Lee’s little street food business has gone from strength to strength, with multiple street food set ups all based around classic vehicles and soon to open his first pizzeria / street food restaurant in Digbeth, Birmingham.
In 2016 Baked in Brick won ‘Best Street Food and Pop Up’ in its hometown turf, the West Midlands, then went on to win ‘Best Dish’ and ‘Best of the Best’ at the British Street Food Awards.
Lee loves street food and seeing his customers’ faces when they try his menu.
THE BERLIN ADVENTUREIn 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’.
THE KINGS OF STREET FOODA 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.
ABOUT THE TEAM AND FUTURE
Street food has really found its place now in the leisure and eating out, casual dining sector. People love street food because it’s cool and interesting, but also because they know what they’ll pay, they know that their favourites will be there, and they know that they’ll get something special because the traders have spent a lot of time perfecting what they do.
This couldn’t have happened without the team behind me, many of whom have also come through UCB as it’s a great source of enthusiastic chefs eager to learn more and make a name for themselves. They are my backbone. And to cater for the demand I’ve now got two Minis and more ideas to come!