Nicanor Rodríguez González was born en the Velilla de Valdoré, a small village near Cisterna, when he was sixteen he left the mountain place and began to work as a confectioner's apprentice in the bakery of Camilo de Blas León..

It seems that it was this sweet institution of León where the young Nicanor began to make, for the first time, a very refined puff pastry, which main ingredients were butter, flour, eggs and sugar..

Nicanor Rodríguez married, a few years later, with a young lady of Boñar, named María Díez, and he was established by his own in "the most beautiful Villa", he opened a grocer's shop decorated with the style of that time and decided to put the name of "Casa Nicanor". It was a shop where everybody could get a great amount of food products and tools and, of course, the delicious "hojaldras" that until then the good Nicanor had not find a fine appellation.

Who was in charge of this, but they did not know it in that moment there were giving a name to the most representative and exquisite sweet from the province of León, were the customers of watering place that Boñar had in that time.

Once the knew the Nicanor good hands with the "hojaldras", they decided to sent their servants for the "Nicanores", and that was the way they give the name of the owner to the delicious little cakes

Little by little, from the small bakery of Boñar, the "Nicanores" were included as a dessert in gastronomic panoramic menus of León and their peculiar virtues were known in different spanish regions.

It happened in such a way that the brothers José Mª and Luis Rodríguez, the inventor nephews, decided to promote the trade what, by that time, it already was the most typical and representative sweet from the province of León, and they registered the name as a trademark with the appellation d'origine of "Nicanores de Boñar"

In order to expand in a good way its national distribution, José Mª and Luis Herminio opened the current bakery in Coslada Street, Madrid, even though the family branch continue making the excellent puff pastries in Boñar, following, in an accurate way, the same handmade process and using the same row materials of its original recipe: butter, flour, eggs and sugar.

With a growing production, José Mª and Luis Herminio face the future with optimism and put all their means that they have to continue making the most appreciated of our sweets and the appellation which has permitted that the "most beautiful Villa" is become popular everywhere