Lich Tran and Diana Pham, a husband-and-wife team in Houston, have transitioned from operating a humble kiosk inside a Food Town grocery store to running Baguettea, a standalone Vietnamese sandwich shop gaining traction in Northwest Houston. The couple’s culinary journey began in 1999 with Camden Bakery, a small stall located within a local supermarket where they built a reputation for their bread before closing in 2021 to expand their vision.
Now situated in a strip center flanked by a nail salon and a Mexican sports bar, Baguettea distinguishes itself by baking approximately 1,000 baguettes daily. The bread is noted for resembling a Mexican-style bolillo, a detail attributed to the area’s demographic mix, giving the sandwiches a texture distinct from traditional French-Vietnamese baguettes. The menu features staples like the combination banh mi, which includes house-made pate, butter, and fresh vegetables, all prepared to order rather than pre-assembled.
Despite the shop’s growing popularity, it faces market challenges common to the evolving food landscape. While the sandwiches are marketed as affordable, they no longer fit the “under $5” category that long defined Houston’s banh mi scene, a shift that may deter purists seeking the rock-bottom prices of decades past. Additionally, the location—described as sitting near tire shops and the Houston National Cemetery—lacks the curated ambiance of the city’s trendier dining districts, potentially limiting its appeal to diners who prioritize atmosphere alongside cuisine.
The operation remains a family-focused endeavor, with Tran and Pham personally managing the counter and kitchen. Renovations are currently planned to expand the menu beyond sandwiches to include rice plates with grilled pork chops and vermicelli salads, signaling a move to capture a broader dinner crowd. While the setting is modest, with limited seating illuminated by simple Edison bulbs, the shop continues to draw customers focused primarily on the quality of the bread and ingredients.
