Vigor Pastries
Vigor Pastries
Founded in 1992, Vigga Bread Family adheres to the mission of inheriting classic cake culture and satisfying people's healthy eating habits and pursuit of taste buds today, and is committed to launching cakes that lead the contemporary trend. In order to take into account the taste and remove heavy oil and sugar from traditional pastries, Vigor introduced French anhydrous cream and fermented cream to make crispy, non-greasy and special flavored pastries. In the pastry industry, Vigor is the pioneer in developing fully automatic pineapple cake and mung bean cake production lines earlier, allowing traditional industries to be technologically adapted to comply with hygiene and safety procedures.
While pursuing delicious food, maintaining food safety and hygiene is the core value of Viggo Bread. In order to make consumers feel at ease, each product of Vigor complies with the domestic SGS food inspection specifications. The factory has passed the ISO22000 food safety management system certification and the HACCP hazard analysis important control point system specifications.
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