Spring de Light
The history of Spring de Light Toffee is not widely doc-
um ented, but it is likely a variation of English toffee,
which has a history rooted in W ales and its rise in pop-
ularity across Britain and Europe due to the availabil-
ity of ingredients like butter and sugar. The “Spring de
Light” nam e suggests a connection to the
season or a lighter, perhaps flavored,
version of traditional toffee.
M aliban Biscuits, a Sri Lankan brand,
has a history rooted in the early 20th
century. It began with a tea kiosk estab-
lished by Angulugaha Gam age Hinnyappuham y. The
business expanded to include a hotel and an artisan
bakery before evolving into a m echanized biscuit m an-
ufacturing facility in 1954, m arking a significant step
in Sri Lanka’s industrial developm ent.