The Story and Team Behind Brik Oven

We started Brik Oven in 2015 because we were tired of the lack of proper pizza in Bangalore. That meant teaching ourselves to make mozzarella from scratch and fermenting our sourdough for 72 hours. What you see is our team—bakers, chefs, and cheesemakers—who start work at 6 AM to bring you the real deal without any assembly lines or shortcuts.

Our Story

It all started with two friends, Anirudh and Ram, and a simple desire to eat better pizza in Namma Bengaluru. We realized early on that if we wanted to get the crust right, we had to do it ourselves. That kicked off our journey into sourdough fermentation and artisanal cheesemaking. What began in a small space has grown into a community of people who care about how food is made.

More Than Just Pizza

While the wood-fired oven is the heart of our outlets, our deli expansion was a direct result of our customers wanting to take the Brik Oven experience home. During the lockdown, we pivoted to sharing our house-made sourdough loaves and fresh mozzarella, which eventually turned into the Brik Oven Deli. It allowed us to keep our team working and provided our regulars with the fresh ingredients they had come to rely on.

The Team

We run open kitchens for a reason. You can watch our chefs flip dough, handle the fire, and stretch cheese right in front of you. There are no secrets here. Our bakers are early risers, our cheesemakers are obsessed with 100% cow milk, and our floor staff are locals who treat our spots like their own living rooms. Whether you visit us on Church Street or at our newest outlet, you are not just walking into a restaurant—you are walking into the result of our shared obsession with fresh, honest food.