This paper applies the Lean Six Sigma methodology to the production of chocolate pralines at Mak Zara, aiming to reduce variability, eliminate waste, and comprehensively eliminate all types of losses. The project focuses on analyzing the current state and identifying opportunities for improving productivity, reducing production lead time, and decreasing scrap. Using tools such as SWIMLANE diagrams, the 5 Whys method, and Ishikawa diagrams, the main causes of problems were identified, and recommendations for process improvements were provided. The implementation of the Lean Six Sigma methodology resulted in a reduction of production lead time by more than 30 min, elimination of one non-value-adding operation, and a decrease in scrap to below 0.5% in the final operation. The results demonstrate a significant increase in productivity, a more balanced process, and a reduction in cycle time variation by 43%. Furthermore, the successful application of Lean Six Sigma showcases the potential for continuous improvement in the food production industry, not only enhancing operational efficiency but also fostering a culture of sustained excellence and quality in production.