Located in Caracas, Azú is a unique “bean-to-pastry” bakery and cafe founded by pastry chef María Evans, who named it after copoazú (Theobroma grandiflorum), cocoa’s close Amazonian relative. Azú offers both sweets and savoury dishes that highlight Venezuelan and Amazonian ingredients such as parchita (passionfruit), guayaba (guava), serrapia (tonka beans), cupuaçu, and lemon ants, blending them into both classic and innovative creations. This focus on Venezuelan flavours laid the foundation for Azú’s line of chocolate bars, sourced exclusively from the renowned village of Chuao and two distinct single estates, showcasing the character of rare heirloom Venezuelan cocoa. Partnering with the Aboriginal Flavours Foundation, María also organizes seminars in the Venezuelan Amazon and still regularly teaches classes, passionately immersing others in the culture and flavours of the region that inspire her.