Anthony Ferguson, founder and CEO of Cacao Anasa LLC ( www.cacaoanasa.com )

While working in Silicon Valley’s bustling technology sector Cacao Anasa Chocolatier, Anthony Ferguson, realized his passion for experiencing the culture, tastes and music of distant places, the eclectic fusions of jazz greats like Miles Davis and Thelonius Monk, and anything and everything chocolate. In this time, Ferguson took two sabbaticals, allowing him to travel to and experience the sights, sounds and tastes of Asia, Africa, the Caribbean and Europe. And like many of us, after each of these trips, sitting at his desk just never sat well with him. Soon Anthony tossed aside the world of bits and bytes and moved to Barcelona to experience a new life. Vibrant with exotic tastes, warm people, fiery music and a long, dramatic history, Spain began to reawaken Ferguson’s senses.

It was during this revelation that Cacao Anasa was first conceived and Anthony quickly returned to the states to enroll in intensive Confections courses at the Richardson Research Institute in Davis. Under the tutelage of the institute’s founder Terry Richardson and renowned scientist Thalia Hohenthal of Guittard Chocolates, Ferguson quickly gained world class skills in the art and science of chocolate confections. Continuing to learn from the masters Ferguson then worked with Bay Area restaurateurs Ray Kline and Isaac Mehia. Finally in September 2003 he opened the door of Cacao Anasa and the everything chocolate experience.

Keeping true to his influences, Ferguson began to create unique blends of exotic fruits, spices and flowers that have not been experienced in the industry. Akin to his love of Jazz fusion, Anthony has brought a new kind of confection to the industry; one that is unique to the palate and awakens all the senses with every bite. Handcrafted with unique detail and a sense of earthy expression, Cacao Anasa chocolates have been selected by some of the Bay Area’s best restaurants wineries, shops and hotels including:

  • The Four Seasons Hotel, San Francisco
  • The Hotel Palomar, San Francisco
  • The San Francisco Chocolate Factory
  • Viansa Winery
  • The Carnelian Room Restaurant
  • Le Colonial Restaurant
  • Aziza Restaurant

Whether it’s a party, event, special occasion, holiday or just remembering your latest travels to a far off land, Cacao Anasa chocolates are the everything chocolate experience for the discerning palate. For those looking for confections that are an exotic detour from the beaten path, visit us at www.cacaoanasa.com

Cacao Anasa LLC
P.O. Box 210538
San Francisco, CA 94121
415.846.9240 (phone)
415.750.0908 (fax)