CRAVDO

When he entered college in 2021, that curiosity grew into a constant search for problems worth solving. He came up with countless ideas, studied how products and businesses could work, and explored different possibilities, but limited resources meant many of those ideas remained on paper.

His interest in food developed alongside another long-standing passion: fitness and muscle building. Having trained since 2017, Azym became increasingly interested in nutrition and the science behind what we eat. His own health journey pushed him to learn even more about balanced nutrition, including proteins, carbohydrates, fats, fibre and how different foods interact with the body. He spent hours researching nutrition, digestion and food science, often analysing the nutritional value of everyday meals and experimenting with healthier ways of preparing them.

That curiosity eventually led him to pursue hands-on learning in baking. What started as learning a new skill became the foundation for something much bigger: building a food brand around products that are delicious first, but thoughtfully made.

In 2025, the idea of CRAVDO began taking shape. Azym had been developing foods such as protein-rich burgers, whole-wheat and ragi-based buns, and other better-balanced alternatives, while still focusing heavily on taste. The response from people around him made one thing clear: healthier food doesn’t have to mean compromising on flavour.

Today, CRAVDO is beginning with desserts and bakery products while working toward a much broader vision, creating a food brand that offers better alternatives to everyday foods, from desserts and fast food to nutrition-focused products. The goal is not to make food feel restrictive or complicated, but to make better choices more accessible, enjoyable and crave-worthy.

CRAVDO is where Azym’s childhood instinct to build, his years of fitness and nutrition research, and his passion for food come together.