Success is sweet for growing firm
A PORT Talbot patisserie has thrown open the doors of a new shop and has big plans to expand for the future.
Robert Hindle, director of La Creme Patisserie, said the first day of trading in Abergavenny had been a success and they were looking to open another store in Monmouth in the new year.
The family business, founded by Sian and Ian Hindle in 2005, has grown from the first cafe in Neath, to a kitchen in Baglan, to another shop in Neath to switch the business to a 10,000sq ft industrial unit in Cwmbran.
Stores are also thriving in Llandaff in Cardiff, Cwmbran, along with Abergavenny and Baglan and the firm now has a 40-strong team.
Robert said they took steps to diversify the business during the pandemic and new shops are part of the plan. He said: “We always knew Abergavenny is a foodie town, with independent retailers and a busy high street. We thought it was an ideal place for our products. We had an incredible response – it was a great first day.”
The firm caters for Kew Gardens, the Tower of London, Hampton Court Palace, Kensington Palace, Windsor Castle, Celtic Manor, Goodwood Racecourse and Henley Regatta and is determined to capitalise on its success.
“I would like us to be like Patisserie Valerie,” he said. “The shops are a key part of supplying to the general public. We are a passionate Welsh company, with a lot of ambitions and aspirations.”
Managing director Sian Hindle, who shared a post of the opening of La Creme Patisserie in Abergavenny on social media, said: “It has been a real team effort to get the shop ready and I am so excited to be bringing our cakes and desserts to such a fantastic foodie town.
“Next challenge is Christmas and then we will be opening our Monmouth shop in the new year.”