Baked in Brick, Digbeth

Disclosure: I was a guest of Baked in Brick and all food and drink were complementary for the purpose of honest review.  All words, images and opinions are my own. Read my full disclosure policy here.

Birmingham street food giants, Baked In Brick, have finally opened a…well, a bricks and mortar restaurant. They’ve moved into the Custard Factory in a new venue, serving up lunch to hungry office workers all week, and opening for dinner from Thursday to Sunday.

Baked in Brick

The restaurant

As you’d expect, the space is very industrial cool. You’ll find exposed pipework, chipboard everywhere and a huge pizza oven.

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You can perch at the bar, grab one of the many tables or soak up some sunshine on the small terrace. The famous Baked in Brick Mini is of course here, crashing through a mural that owner Lee tells us depicts his story, from early street food events in Brum to his amazing win at the European Street Food Awards last year.

Smoked salmon, fennel, dill creme fraiche

The food

I love Blanco style pizza, so I was very pleased to see a couple of Blanco options on the menu. I chose the Smoked salmon, fennel and dill creme fraiche pizza (£9.50), which arrived looking and smelling delicious. The base is stone-baked, and the perfect mix of crisp and doughy. Generous chunks of salmon are well paired with plenty of creamy creme fraiche, making a light, tasty pizza.

Beef shin ragu and wild mushroom calzone

Dave selects the award winning Beef shin ragu and wild mushroom calzone (£10) which comes with a stilton dip. The ragu melts in the mouth, and is packed with rich flavour. The dough manages not to be stodgy, despite the generous portion, and is delicious dunked in the accompanying dip, which tastes strongly of blue cheese.

Garlic Bread

Burrata Salad

On the side, we shared a Cheesy Garlic Bread (£5) and a Burrata Salad (£7). The bread is piled with cheese and lots of garlic but the salad is the real triumph of the sides. It was colourful and pretty on the plate, loaded with green leaves, heritage tomatoes, pesto and focaccia ends. The cheese itself is melty and gooey, making for a seriously indulgent salad option.

The Service

Service is attentive and friendly, with staff suggesting their favourites, packing up any leftovers into takeaway boxes and happily chatting away with their tables. Lee tells us he’s not actually supposed to be working that night, and yet he is there the whole time, flitting between tables to make sure all is running smoothly. His pride in his new space is evident, and he’s really created something to be proud of.

If you work nearby, you can swing by at lunchtime for pizza by the slice and a rotating list of daily specials, which seems like an excellent deal to me. Currently, you can only go after 5pm between Thursday and Sunday, but judging by how busy it was when we visited, I wouldn’t be shocked if this changes. The dinner menu is well priced, and excellent quality. I’ll be back!