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About La Creme Patisserie

Founded by Sian and Ian Hindle in 2005, we have 15 years of experience in making amazing cake. Sian founded La Creme Patisserie to make amazing food. Gateaux, cake, dessert …. we’ve even had customers commenting how much they miss Sian’s soup and quiche, over 14 years later. Over the years, our principles have remained the same. We don’t take shortcuts, we use proper ingredients, sourced as locally as possible and we take care of our customers. La Creme’s journey has taken us from cooking at home to our first cafe in Neath, to a kitchen in Baglan, to another shop in Neath and now to our 10,000sqft industrial unit in Cwmbran. The team has grown over the years and Sian and Ian’s children have taken key roles in the business, as we work to create something magical together. Rob, our Customer Wizard handles sales, distribution and making sure our customers have the best experience possible. Bec refuses a title but she keeps the Kitchen producing and Social Media buzzing. Her ultimate aim is to get Sian on T.V, so any enquires please please send us a message 😉 We have been suppling industrial customers for a long time with coffee shop cake, afternoon tea and desserts. We’ve worked incredibly hard over the years and are proud to count Kew Gardens, the Celtic Manor Resort and Cheltenham Race Course among our customers. This year, we’ve added the DeVere Hotels to our customer base. Our kitchen it SALSA accredited, 5* food hygiene rated and we have a separate kitchen for producing our gluten free cakes. The pandemic came as a shock to us, and hit us hard. Our business was built to supply businesses with our amazing patisserie, and with the closure of restaurants we lost all of our work. So we had to adapt. We started delivery across South Wales to private customers and now we've launched two patisseries, in Baglan and Cwmbran with our third landing in Cardiff very soon.

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