We missed home.
Where we come from, in France, the French taco is everywhere. A late-night classic, a student staple, the thing you crave after a long day. When we landed in Canada, nobody had heard of it. So we decided to bring it with us.
Our story
From France to
North America.
Two friends, one obsession: the French taco. A tortilla, fries inside, Secret Cheese Sauce, pressed on the grill. We brought it to Vancouver in 2020, then Toronto, then the US.
- Cities
- 3
- Countries
- 2
- Ratings on Uber Eats & DoorDash
- 20,000+
The story
How it started.
2020. One kitchen, a pandemic.
Spring 2020, in the middle of Covid, we opened a delivery-only kitchen in Vancouver. No dining room, no marketing budget, just two friends, a grill and a recipe from home. Vancouver ordered, then ordered again.
Not a burrito. A Brick.
A tortilla, folded around fries, proteins and our Secret Cheese Sauce, then pressed until crisp. People called it a burrito, a taco, a scandal. We called it a Brick. The debate went viral: one of our videos passed 2 million views.
Built to travel.
The Brick travels well: sealed, pressed, still hot at your door. That's how it reached Toronto in 2021, then Seattle. Next stop: your city.
Three flags planted.
Two countries, three kitchens, one Brick. And a fourth flag waiting for your city.
How it happened.
Scroll to travel through the timeline.
2020
Vancouver
East Van · Our first kitchen
We opened in the middle of Covid, delivery first, to bring a street food that was huge in France to a city that had never seen it.
- The first French tacos in Vancouver
- Built on delivery apps from day one
2021
Toronto
College St · Our first dining room
Our first room with tables. blogTO and Streets of Toronto covered the opening, and the city lined up.
- Dine-in, pickup and delivery
- Open till midnight
2023
Seattle
Capitol Hill · Our first US kitchen
The Brick crosses the border. A kitchen on Capitol Hill, built for delivery and late nights. France's favourite street food lands in the US, and KREM 2 told the story.
- First Brick'N'Cheese in the United States
- Delivery and pickup, every night
Next
Your city
We are opening the Brick to franchise partners across North America.
Franchise with usThe two behind the Brick.
Tito
Co-founder · Strategy, development & growth
Builds the brand, the growth and the next cities. He makes sure everyone in North America knows what a Brick is.
Samy
Co-founder · Kitchen & operations
Runs the kitchens and keeps every Brick the same, city after city, from the sauce to the press.