Bánh & Co — What goes in the wrap

Built on the baguette, not the bread

Crackling crust baked every two hours on the back deck — never the soft supermarket kind that folds in your hand.

Bake cycle Every 2 hrs

Pickled, not preserved

Daikon and carrot quick-brined in-house, cut fresh each morning and changed out before they lose their snap.

Brine Same-day

Heat you choose, never heat that hides

Fresh chili, sambal, or none at all — the heat sits on top of the sandwich, not buried in the mayonnaise.

Heat level 0 – 3 chilis

Wrapped to travel, labeled by hand

Kraft paper rolled tight, stamped with the order number — ready from order to bag in under four minutes.

Wrap time < 4 min

This is the Bánh Mì Deli Wrap design system, applied by Curio Design — a design-style library for AI agents. Full Bánh Mì Deli Wrap guide → designbycurio.com/learn/vietnamese-banh-mi-deli-paper

Four things we never cut