La Creme Patisserie and Catering Company is the brainchild of Sian and Ian Hindle. After only 2 years trading at their premises in Angel Street, Neath, South Wales, Sian has become one of the top three patissiers in the UK. Sian was a finalist in the Patissier of the Year category at the British Bakery Awards staged at the Grosvenor House Hotel, Park Lane, London on September 17th 2007.
Sian's entry for the competition was a Caramel and Hazelnut Mousse Gateau. This comprised of a Hazelnut sponge encasing a caramel mousse, topped with toasted hazelnuts in whipped cream and caramel sauce. It was then decorated with praline and a poured caramel sugar decoration and then encased in a piped chocoalte collar.
La Creme is a combination of Sian's amazing talent for creating innovative dishes and award winning cakes and Ian's business acumen. Sian has an extensive background in food. After her degree in Home Economics from Liverpool University, Sian started her career with Tesco Stores Ltd. based in North London. Whilst with the company she worked on new product development, recipe testing and public relations. Even when she took a career break to raise their four children Sian continued her training with further courses in Cordon Bleu cookery and more recently a NVQIII in Confectionery and Patisserie at Neath Port Talbot College. Sian's passion for food means that La Creme offers innovative menus, tailor to every occasion. Whether its a business lunch or corporate launch, wedding, family celebration or romantic meal at home. La Creme Patisserie and Catering is dedicated to serving up first class cuisine.
To see further examples of Sian's award winning cakes and innovative menus visit our website.
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