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They say your pudding will spoil your tea, but it turns out cream cakes could also save the salmon in your sandwiches.
Waste water from a south Wales patisserie is being used to grow bacteria which can replace chemical fertilisers in farming, reducing both water and air pollution.
La Creme Patisserie makes about 50,000 handmade desserts a week from their Cwmbran base for clients ranging from Cheltenham Racecourse to Liverpool FC, and even the royal palaces.
Now their waste water is being used by a biotech firm to make pollution-busting bacterial pellets after the two unlikely partners were brought together by Swansea University.
