Pan de anís from Concepción, in Junín, is Peru’s first Traditional Speciality Guaranteed (TSG), registered by Indecopi to protect this artisanal bread.
What it’s like
It’s a round bread with two stacked layers, crisp outside and soft inside, with a delicate anise aroma. Concepción bakers make it with stone-ground regional wheat flour, anise, and spring water, shape the dough by hand, and bake it in wood-fired ovens.
A tradition of generations
Its making is passed down among families of artisan bakers in Concepción province, and it’s one of the most representative products of Junín’s cooking.
Editor’s note: Recetas123 doesn’t publish a recipe with quantities for this preparation because it hasn’t found a formula documented by a reliable source; this page describes it according to the sources consulted.
Frequently Asked Questions
The best known is from Concepción, in Junín, Peru's first Traditional Speciality Guaranteed.
Round, with two stacked layers.
Traditionally, in a wood-fired oven.
