La Crème Patisserie, based in Cwmbran and established in 2005, produces more than 50,000 cakes and patisserie items each week from its SALSA-certified kitchen in Cwmbran. 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. The centre also mentored La Crème Patisserie on implementing a metal detection procedure and integrating it into the company’s HACCP food safety management system. La Crème Patisserie has benefited from technical support from ZERO2FIVE in the past, also funded by the Welsh Government.