Turrón Artesanal Kancha

Turrón is inseparable from October in Lima, the month of the Señor de los Milagros processions, one of the largest religious celebrations in the Americas. Tradition credits its creation to Josefa Marmanillo, an Afro-Peruvian woman known as 'Doña Pepa,' who is said to have made the first turrón in gratitude after recovering from paralysis through her devotion to the Cristo de Pachacamilla. Her recipe of anise biscuit layered with spiced fruit honey has been passed down and shared ever since.

Our turrón is handmade in small batches, following a traditional process that takes time, care, and precision. Each layer is built slowly using a soft, buttery dough enriched with milk, egg yolk, sesame seeds, and a light touch of anise, finished with a fruit-forward honey made in-house.

The honey is cooked from a concentrated blend of pineapple, apple, orange, fig, and strawberries, gently spiced with cinnamon and cloves. The result is a balanced sweetness with depth, warmth, and natural fruit notes. Finished with colourful sprinkles on top, just like the ones remembered from home.

Handmade in small batches. No preservatives.

Allergens: contains wheat, egg, milk and sesame.

This is a celebration piece. Meant to be shared, gifted, and enjoyed slowly.