About Fygë
A food company built like a platform.
We started in 2021 with charcuterie boxes and a passenger car during COVID. A catered table for 100 people changed everything. Four years and 900+ companies later, we're Helsinki's corporate catering partner — and now building the platform layer the whole category has been missing.
Our story
Started in 2021. Still hungry.
- 2021
The first 100 boxes.
Anita & Szabi co-founded Fygë in the middle of COVID on a simple bet: charcuterie was barely a thing in Helsinki, and people stuck at home would love something different at their door. We took a tiny premise, assembled boards by hand, and delivered them ourselves — the first 100 boxes sold out in three days.
- 2022
One table changed everything.
A box landed on the table at a meeting with a gaming-company CEO. He loved it — and asked for a table for 100 people. We said yes before we fully knew what we'd signed up for, and walked out with our first catering gig. Over-delivering on every order became the DNA of the company.
- 2023
We started building our own software.
The real gap, we realised, was corporate catering — a category lagging on both service and technology. We swapped our focus to B2B and, to run it efficiently, shipped the first pieces of our own order-management system. The team, the menus, and the services all began to scale.
- 2024
Helsinki's catering partner.
Bootstrapped and profitable, we grew fast — into one of the most recognised corporate-catering names in the Helsinki region. Behind the scenes, R&D began on the platform layer that would eventually become Peron.
- 2026
The next chapter.
Five years in, 900+ companies and a million meals later, we're putting serious resources behind scale. Peron — the platform layer the whole category has been missing. Meanwhile, the Fygë brand keeps evolving, shipping new service concepts season after season.
What we believe
Four things we don't compromise on.
Local & seasonal
We source from Finnish farms and producers, and our menus follow what's actually in season — not a static catalogue that never changes.
Nordic on the plate
Brown butter, dill, rye, sea buckthorn, fermented things. We cook food that tastes like where we are — not generic catering-tray food.
Operationally tight
5 years of data, profitable from day one. The systems behind a single point of contact actually work.
Built like a platform
We built our own ordering, dietary, and analytics tools because the market had none worth using. We're a food company that operates like software — by necessity, then by design.