Local firm retains sales and safeguards jobs with technical support
La Crème Patisserie, the long-standing patisserie business based in Cwmbran, has secured a new customer contract and protected income streams after receiving technical assistance funded by the Welsh Government.
Established in 2005, the company operates a SALSA-certified kitchen in Cwmbran and produces more than 50,000 cakes and patisserie items each week for a wide range of foodservice customers, including stadiums, airlines, hotels and visitor venues such as Celtic Manor Resort and Center Parcs.
Recent support from the HELIX Programme, delivered locally by Cardiff Metropolitan University’s ZERO2FIVE Food Industry Centre, helped La Crème secure continued certification and pass a bespoke audit required by a new customer. That approval translated into a contract worth £100,000 and, according to the company, helped protect £2.4 million of sales by maintaining the SALSA standard.
"The benefits of the Welsh Government funded support from ZERO2FIVE have been significant. It has enabled us to maintain our SALSA approval while driving continuous improvement across our food safety management systems," said Robert Hindle, operations director at La Crème Patisserie.
The help provided by ZERO2FIVE included a full pre-audit review of the firm’s food safety arrangements — covering HACCP, management systems, premises and prerequisite controls. Mentoring was also supplied on the implementation of a metal detection procedure and its integration into the company’s HACCP food safety management system.
What the support involved and why it matters
- Pre-audit review of food safety processes to meet customer-specific requirements.
- Mentoring on metal detection procedures and HACCP integration.
- Assistance that maintained SALSA certification and unlocked a new supply contract.
The HELIX Programme provides a package of technical and innovation support to food and drink businesses in south Wales; ZERO2FIVE has previously supported La Crème under Welsh Government funding. Professor Peter Sykes, head of the centre, encouraged other local businesses seeking certification to contact ZERO2FIVE to learn about available support.
| Item | Figure |
|---|---|
| Year established | 2005 |
| Weekly production | 50,000+ items |
| Sales retained through support | £2.4 million |
| Value of new contract | £100,000 |
For Cwmbran, the news will be welcomed by those who follow the town’s manufacturing and food-service sectors closely. Small and medium-sized firms in the area depend on maintaining recognised food safety standards to win and keep contracts with large customers and venues. The intervention by a university-backed centre — funded through a Welsh Government programme — is an example of public-sector support translating directly into commercial outcomes.
Locally based suppliers supplying major venues are a key part of the wider Torfaen economy. For La Crème, keeping SALSA approval was crucial not only to retain existing orders but to open up new sales opportunities that hinge on meeting bespoke audit demands from large buyers. The company’s statement underlines the practical benefit of targeted technical support when regulatory and procurement requirements create barriers to market access.
ZERO2FIVE and the HELIX Programme say they continue to offer support to food and drink businesses across south Wales. Further information is available through the centre’s website for firms in Cwmbran and beyond interested in pursuing certification and audit-readiness.
This development will be watched by other local producers as an example of how combining external technical expertise with recognised standards can help businesses protect revenue and secure new contracts.
