CRUSTÉ & CO. BY FINAGLE
Q: Crusté & Co. represents a new chapter for a family that has spent decades building Finagle behind the scenes. How does this venture connect with the family’s original story?
A: Our story began in 1942, at our grandfather’s humble teashop. If you visit Crusté & Co. today, you’ll see the original boiler near the entrance – a reminder of where we started and the tradition of hospitality we carry forward.
Our mother began baking cakes on a small Baby Belling oven, making only four at a time to sell at the shop. People in the neighbourhood came to know them simply as ‘Nona cakes.’ What began as a small home venture eventually grew into Finagle, a household name and the silent ingredient in people’s favourite meals for decades.
Behind every loaf and pastry were years of struggle, sleepless nights and our parents’ relentless drive to build a company for generations. We grew up watching that dedication take the business from Ran Ovens to Finagle Lanka, supported by our brother-in-law Gayan; and now, three generations later, we’re carrying that legacy forward.
Crusté & Co. is a celebration of our heritage, and a tribute to our parents’ journey and the dedicated team that has worked behind the scenes for decades. It gives us the chance to turn that legacy into something more personal – real food, warm hospitality and a sense of family in every bite. At its heart is our hero croissant, alongside hand-crafted dishes that each carry a piece of our story.
Most importantly, it is our first chance to meet face-to-face the people we’ve been serving all along. Our commitment to quality, family and integrity remains unchanged.
Q: How has Finagle evolved over the years and what role does it play in people’s everyday lives?
A: What moves us most about Finagle is how it has become part of people’s lives – often, without them knowing it. The bread a mother brings home, the sandwich tucked into a child’s lunch box, the bun in a favourite fast food burger, a ready-to-eat meal from a supermarket, the garlic bread beside a pizza or the croissant at a hotel buffet – we’ve been part of many small, everyday moments.
We supply supermarkets, neighbourhood stores, hotels, restaurants, hospitals and food service businesses, providing the scale and consistency they rely on. Often, our products carry our partners’ brands, helping them manage labour, equipment and wastage while maintaining quality.
That makes this next chapter especially meaningful. We’ve spent decades being part of people’s meals without being a name they recognise. With Crusté & Co., we get to meet our customers and share the story behind what we make.
Q: Food safety is clearly a major part of that. How deeply is it embedded in the way Finagle operates?
A: Because we’re feeding families, food safety and quality are built into every stage of our operation, from selecting suppliers to the moment a product reaches the table.
Every raw material is carefully inspected with strict controls covering personnel hygiene, storage and processing temperatures, equipment, cleaning, sanitation and handling. Our teams are trained to identify even the smallest deviation – supported by regular testing, inspections and internal audits.
We hold internationally recognised certifications including Hazard Analysis and Critical Control Points (HACCP) and Food Safety System Certification 22000 (FSSC 22000). And we also welcome announced and unannounced external audits because we believe trust must be earned and maintained.
Q: Given that Finagle has invested in technology and pioneered frozen and par baked products, how have these capabilities shaped the business?
A: Our father always wanted to do things differently. He had a restless curiosity about innovation, constantly exploring the latest technology and asking how we could bring it to Sri Lanka.
Early on, we committed to never compromising on quality as we grew, which meant investing in European equipment and modern production systems – even when the costs were daunting. Looking back, it was one of the best decisions we made, driven by our father’s vision.
It also gave us the courage to innovate. We became the first baker in Sri Lanka to introduce frozen baked and par baked products, bringing convenience without compromising consistency. Today, we create tailor-made products, adapt to changing needs and use technology to maintain quality – reflecting our father’s belief that standing still was never an option.
Q: Finagle’s products have also travelled well beyond Sri Lanka. What has building an export business taught you?
A: It has shown us that something made with care in Sri Lanka can stand alongside the best in the world. Our products now reach the US, the UK, Australia, South Korea, New Zealand and the Maldives, and serving these markets has pushed us to strengthen every part of the business.
Exporting requires us to maintain quality through longer transportation and distribution lead times while meeting diverse market requirements. The demands of frozen and par baked exports have also challenged us to deepen our expertise and innovate to meet the needs of international customers.
– Compiled by Prashanthi Cooray
CONTACT DETAILS
- Telephone: 0769 694647
- Email: crusteco.7@finagle.lk
- Website: www.cruste.lk
