Discover how a wood-fired pizza oven and a shed at the bottom led this week’s guest on a start-up journey that involved a hair-raising European road trip that resulted in him winning the accolade of ‘Best Street Food in Europe’
In this episode we speak to Lee DeSanges, founder of Birmingham-based Baked In Brick, a business he launched in 2015 from his garden shed. Soon Lee was cooking and selling BBQ chicken tikka wraps out of a modified Mini Cooper, as well as wood-fired style pizza at events and street markets. More recently, Lee opened his own Baked In Brick restaurant in Birmingham.
Find out what Lee would do differently if he had to start his business again and what his key start-up tips are.
Show notes
Find links to all the resources mentioned in this episode, along with related content, below.
Essential resources for street-food and restaurant businesses
- Digbeth Dining Club
- The Nationwide Caterers Association (NCASS)
- British Street Food Awards
- Food Standards Agency
- GOV.UK Food safety – your responsibilities
Forming a business
- Essential guide to forming a business
- Register a limited company with Companies House
- Register with HMRC
Profit and loss (P&L)
About Lee DeSanges
Lee is the founder of Birmingham-based Baked In Brick, a business he launched in 2015 from his garden shed. Soon Lee was cooking and selling BBQ chicken tikka wraps out of a modified Mini Cooper, as well as wood-fired style pizza at street food events. More recently, Lee opened his own Baked In Brick restaurant at the Custard Factory in Birmingham
Find Baked In Brick on Instagram, Twitter and Facebook.
What next?
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