About Us

Founded in 2006 by Sian and Ian Hindle, La Creme Patisserie has operated with the ethos of making beautiful high quality cakes for prestigious venues, restaurants and hotels. 


We are passionate about creating eye-catching, mouth-watering desserts with bold and creative flavours, and work with clients and customers to create bespoke products for any event. 


In January 2019, we moved to a new production kitchen based on Cwmbran, which has opened up the opportunity to invest in new machinery, equipment and frozen storage solutions. 


Our food hygiene and safety systems are accredited and approved by the SALSA standard (Safe And Local Supplier Award). We have full traceability of all our ingredients and products for food safety and integrity. Where possible we work with fantastic local producers, such as Ty Tanglwst Dairy to source local ingredients for use in our products.


Our desserts are supplied either fresh or frozen to venues across the country through our fleet of temperature controlled vehicles. This means we can schedule deliveries to meet the time pressures and requirements of different events and venues.


Led by award winning patissier Sian Hindle, our growing team has years of expertise across different sectors, and working together enables us to deliver fantastic products to high caliber venues which are value for money. 


The team at La Creme works closely with clients and chefs through menu conception, product development and sampling, to ordering and product delivery. Every step of the process is tailored and bespoke to the customer and ultimately leads to the creation of fantastic products which perfectly suit the client's brief. 


"We can make absolutely anything our customer wants, in large volume and small batches" 

Sian Hindle, Managing Director. 

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