The Birmingham-based restaurant is transforming a former ironmongers shop for its third venue, which will be called Bakehouse by Baked in Brick. It will join the brand’s Custard Factory restaurant and its Erdington bakery.
The three-floor cafe will offer a variety of freshly baked goods including breads, cakes and pastries, with the main focus being on the bakery and cafe. The ground floor will be the main bakery with a dining area with the second floor offering a more relaxed setting.
The top floor will be an exclusive, private-hire space.
The venue will open on evenings in the latter half of the week to serve food, wine and beer, as well as cheese and charcuterie with a plan to serve an evening tapas menu in the future.
“Having grown up in Wylde Green, I am really excited to return to such a familiar area to open our first Bakehouse by Baked in Brick,” says chef owner Lee DeSanges.
“It’s such a well-known building, growing up I used to visit the ironmongers. We feel that Sutton Coldfield is a great location for our first Bakehouse site and can’t wait to open our doors.”
Baked in Brick was founded by DeSanges, a former catering lecturer at University College Birmingham (UCB), in Birmingham. It opened its first permanent restaurant in 2018 following a successful street food pop-up.
It is a winner of ‘The Best Street Food Trader’ at both the British and European awards.
