Local producer stabilises orders and wins fresh business with government-funded help
A Cwmbran-based dessert manufacturer that supplies stadiums, hotels and airlines has strengthened its trading position and protected jobs after receiving technical support from the Welsh Government’s HELIX programme.
La Crème Patisserie, founded in 2005 by Sian and Ian Hindle, produces in excess of 50,000 cakes and patisserie items each week from its SALSA-certified production kitchen in the town. The firm supplies high-profile foodservice customers including the Celtic Manor Resort and Center Parcs, and provides bakery items for major UK venues and operators.
Audit preparation kept listings on menu
The company engaged services from ZERO2FIVE Food Industry Centre at Cardiff Metropolitan University, with support funded through the HELIX programme, to prepare for its routine food-safety audit and for an additional bespoke commercial audit required by a prospective new customer.
The pre-audit work examined key areas such as HACCP, management systems, premises and prerequisite controls. A ZERO2FIVE technologist carried out a systems review of the company’s documentation and internal processes and advised on adjustments needed to meet audit standards.
"SALSA food safety certification"
The intervention helped La Crème Patisserie maintain its SALSA accreditation and pass the bespoke customer audit, securing a contract worth £100,000. The SALSA standard remains one of the UK’s most widely recognised food-safety schemes and is instrumental for manufacturers seeking or retaining major retail and foodservice listings.
Local impact: jobs and sales safeguarded
As a direct result of the technical assistance, the company retained business valued at £2.4 million, providing greater certainty for staff and continuity for its supply chains. The combination of safeguarding existing listings and winning new business underlines how targeted technical support can secure orders that underpin local employment.
- Pre-audit review of systems and paperwork by a ZERO2FIVE technologist
- Bespoke mentoring for a prospective customer audit, including guidance on metal detection practices
- Support delivered through the Welsh Government’s HELIX programme across Wales
HELIX is delivered through four food innovation centres across Wales and offers funded technical and innovation support for food and drink businesses, aiming to help smaller producers meet regulatory and commercial standards required by large buyers.
| Item | Value |
|---|---|
| Sales retained | £2.4 million |
| New contract secured | £100,000 |
| Weekly production | 50,000+ cakes and patisserie items |
For the Cwmbran community, the story is both economic and civic. Local manufacturers that supply large venues contribute to the town’s reputation as a place where food businesses can scale to meet national contracts. Keeping such firms accredited and commercially competitive helps sustain jobs and the wider local supply chain, from ingredient suppliers to logistics providers.
While the HELIX-backed assistance was technical rather than financial, its practical outcomes are measurable: retained listings, a successful new contract and the continued operation of a busy production kitchen in Cwmbran. For small and medium-sized food producers, access to specialist auditing support and mentoring can make the difference between losing important business and preserving it.
La Crème Patisserie’s experience demonstrates the role of collaborative support — between government-backed programmes, university-backed food centres and local firms — in maintaining standards and opening commercial doors. For the Hindles and their workforce in Cwmbran, the intervention has delivered tangible protection for livelihoods and a platform for future orders.
