After almost of 1 year of building implementation, Topcake Joint Venture Company on October, 20th put its baking factory into operation that can produce fresh-baked pastries with storage duration of up to two months.
 
Topcake has initial investment capital of US$10 million, from the joint venture between Mrs. Lam Ngoc Tham, Filipino cake maker Lemon Square of Big E Food Corporation and the Australian-based Cakaroo.

The baking factory covers over 20,000 sq meter  in Long Hau Economic Zone in Long An province, Mekong Delta.

Sagen Constructive Design Consultancy Company is the designing consultant for the factory project complied with HCACCP standards.

With state-of-the-art European baking product lines, the factory can produce 540,000 cakes a day with wheat flour imported from the U.S., milk powder from Australia and paper cups from Italy.
Unlike in-market cakes with shelf life of 2-7 days, Topcake brings to the market their fresh-baked goodies which can be stored for use up to two months.