Bakehouse opened in mid-May 2025. (Courtesy Bakehouse)
Bakehouse owner Brian Campbell's day starts at 4 a.m., when he heads to his bakery to make kolaches, muffins, bread pudding, madeleines, prepare pizza toppings, sides, soups and salads and everything else needed to prepare for the day ahead.
Before he knows it, guests have stopped in to study, meet with friends and create new memories while trying the European-inspired flavors Campbell set out to bring to Friendswood.
"When I’m out traveling, I’m always looking for a food experience and looking for great flavors and really cool things," Campbell said. "I just wanted to bring that to Friendswood."
Campbell said the Roman-style pizzas Bakehouse offers helped fill a niche in Friendswood.Courtesy Bakehouse
On the menu
Bakehouse's menu offers European-inspired baked goods, pastries and savory items, with some offerings rotating seasonally.
Breakfast items include a jalapeno cheddar biscuit, biscuit sandwich, blueberry muffins, a muffin of the day and a seasonal scone.
Pastries include bread pudding, pain au chocolat—a yeasted puff pastry dough wrapped around chocolate—and croissants, with flavors including butter, almond, apple pie, pistachio and ham and Swiss.
Sandwiches include a chicken salad croissant, muffaletta, prosciutto bagette and Roman-style pizza.
Campbell strives to keep the environment inside Bakehouse calm, welcoming and cozy, for customers that need to study, are taking a lunch break or simply coming in to try European-inspired baked goods. Courtesy Bakehouse
Campbell also purchases morning buns—a laminated croissant dough rolled with cinnamon sugar—and Kouign Amann—a Breton pastry with rich croissant dough layered with sugar and European butter—from Common Bond Bistro & Bakery, a Houston-based bakery and cafe.
Bakehouse serves the Kouign-Amann upside down to customers to allow them to see the caramelized top. Courtesy Bakehouse
"We have things that you don’t see in typical restaurants: the citrus-stuffed dates, the couscous with peas, the Roman-style artichokes," Campbell said. "Basically, I’m having fun with food.”
What's next
Bakehouse is Campbell’s first restaurant, but after 36 years as a chef and caterer, he sees it as a new adventure—not a finish line.
He said he hopes to bring the concept to nearby communities in the coming years.
"I'm so appreciative to everybody that comes in and supports us," Campbell said. "We're a small company, so we're just trying to do our best and have fun while doing it."
