A Welsh dessert manufacturer that supplies major UK foodservice clients, has strengthened its business, safeguarded jobs, and secured new commercial opportunities thanks to technical support from the Welsh Government’s HELIX Programme.
As a result of Welsh Government funded technical support from ZERO2FIVE Food Industry Centre at Cardiff Metropolitan University, delivered through the HELIX Programme, La Crème Patisserie has maintained important SALSA food safety certification, supporting the retention of £2.4 million in sales. The company also passed a bespoke audit for a new customer, securing a contract worth £100,000.
Founded in 2005 by Sian and Ian Hindle, La Crème Patisserie produces more than 50,000 cakes and patisserie items each week from its SALSA certified production kitchen in Cwmbran. The company supplies a wide range of high-profile foodservice customers, including stadiums, airlines, hotels and venues such as the Celtic Manor Resort and Center Parcs.
Through Welsh Government funding, La Crème Patisserie has previously received technical support from ZERO2FIVE to maintain its SALSA certification. As one of the UK’s most widely recognised food safety standards, SALSA plays a key role in helping manufacturers secure and retain major retail and foodservice listings.
In 2026, the company once again engaged ZERO2FIVE through the Welsh Government’s HELIX Programme to support preparations ahead of its SALSA audit. Delivered by four food centres across Wales, the HELIX Programme provides a wide range of funded technical and innovation support to food and drink businesses.
ZERO2FIVE supported La Crème Patisserie with a comprehensive pre-audit against the SALSA standard, covering core areas such as HACCP, management systems, premises, and prerequisite controls. A ZERO2FIVE technologist carried out a systems audit, reviewing all the company’s paperwork and internal processes, and providing guidance on any minor adjustments that were required to ensure audit readiness.
In addition, bespoke support was provided to help La Crème Patisserie prepare for a major prospective customer audit. This included mentoring on best practice for implementing a metal detection procedure within their current manufacturing process and integrating it into their HACCP food safety management system.
As a direct result of the support, La Crème Patisserie successfully passed its SALSA audit, enabling the business to safeguard 33 jobs and retain £2.4 million in sales. The company also successfully passed the bespoke audit for the prospective new customer, securing a contract worth £100,000.
Robert Hindle, Operations Director at La Crème Patisserie, said:
“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. Importantly, it also supported us in securing approval to supply a new major customer with a £100,000 contract value.”
“We would highly recommend working with ZERO2FIVE. The team’s depth of expertise, access to state-of-the-art facilities, and consistently professional and responsive approach make them an invaluable partner for any food business looking to grow and develop.”
Professor Peter Sykes, Head of ZERO2FIVE Food Industry Centre, said: “Food safety certification schemes such as SALSA are essential for many manufacturers, as they are often a prerequisite for supplying national and regional retailers, wholesalers, and foodservice providers. If your business is looking to achieve certification, I would encourage you to get in touch to learn more about the Welsh Government-funded support available through the HELIX Programme.”
