Azú is a patisserie and chocolate workshop with a Venezuelan identity. We work from the source: we select fine cacaos and other Amazonian fruits to transform them, from the seed, into our creations.

We don’t buy chocolate. We make it.

We are one of the few bakeries in the world that makes its own bean-to-bar chocolate, and we use it in every aspect of our offering: chocolates, desserts, drinks, ice cream, pastries.

Each product tells a story: of flavor, of technique, of territory. We believe in honest bakery that respects the ingredients and enhances our own.

From regions like Chuao and South Lake Tahoe, we select single-origin cocoas, ensuring the traceability and expressiveness of each bean.

We create bars with character: like our Chuao 70%, award-winning in the US, or the Chuao 100%, sugar-free and without compromise.

We create our own formulas—sometimes sweetened with freeze-dried fruit—that allow us to reduce the sugar and highlight the cocoa. Because chocolate is more than an ingredient: it’s our raw material, our language.