Bánh in and bánh bó mứt were once familiar treats in many Hue families, especially during Tet (Lunar New Year) and ancestral commemoration ceremonies, but nowadays, not many people still make them the old way. Bánh in, with its finely roasted flour pressed in traditional patterned wooden molds; bánh bó mứt, with its filling of ginger, pumpkin, or mung bean jam, hand-wrapped in small bundles – all require time and patience that modern life leaves little room for. Noticing the disappearance of these treats from family kitchens, Ms. Hong opened a bánh bó mứt making experience as a way to preserve the old craft. For her, guiding customers through each step is not only about letting them complete the cake themselves, but also about ensuring that the orally transmitted recipes, the old wooden molds, and the memories of traditional Hue cakes continue to be shared and not forgotten.