Birmingham's Baked in Brick 'goes full circle' by taking its Bakehouse brand to Digbeth

The site will trade close to the original Baked In Brick restaurant in Digbeth and brings the group up to a total of five locations joining Bakehouse sites in Sutton Coldfield, Wylde Green and Broad Street. 

A further  Bakehouse site is expected to open in Birmingham’s Jewellery Quarter later this year. 

Bakehouse’s menu features an array of sandwiches made with homemade sourdough, daily changing salad options, overnight oats, as well as a selection of  pastries, cakes and baked goods.

Alongside sourdough, The Bakehouse will offer a selection of artisanal bread including bloomers, rolls, focaccia, and tin loaves, which will all be fresh made every day and available to pre-order. 

Guests will be able to choose from a selection of fresh juices, soft drinks and hot drinks, made with coffee beans from Quarter House, a local, independent coffee roaster.

“Opening The Bakehouse just a stone’s throw away from our Digbeth restaurant is a full circle moment for us after having branched out into different areas in Birmingham. We’re looking forward to broadening our Digbeth footprint and once again joining the other amazing venues in the neighbourhood,” says founder and director Lee DeSanges. 

“We’re so happy to be continuing to work with independent, ethical businesses such as Quarter House, Cackleberry Farm and Digbeth Honey, and to not only support the welfare of their producers and livestock but also to offer our customers the very best produce available.”

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.