"Del Sur Bakery has been one of Chicago's buzziest 2025 openings, drawing steady lines from morning to midday. Under pastry chef Justin Lerias, the shop blends Filipino heritage with classic baking traditions for a lineup of deeply creative laminated treats. It's worth braving the wait for calamansi chamomile buns and pandan Basque cakes that highlight the bakery's bright flavors and imaginative spirit."
"The flaky longganisa croissant is an umami-packed delight. Crispy, crackling layers encase Filipino sausage, finished with a soy-caramel glaze, egg yolk curls, and a scattering of green scallions. While the lines have eased since Del Sur's opening, you'll likely still need to wait to get into the small shop. On a recent Saturday at 11:30 a.m., our visit took about 30 minutes from start to finish."
"The calamansi chamomile bun is a cross between a croissant and muffin, built from delicate laminated dough filled with a tart curd. A dusting of sugar adds sweetness that balances the citrus. Buttery pandan Basque cake is dense but moist, crowned with pandan cream and a seasonal jam. Each bite is rich and satisfying, with the sweet, silky cream lending depth to the mini cake."
Del Sur Bakery has become a buzzy 2025 Chicago opening with steady morning-to-midday lines. Pastry chef Justin Lerias merges Filipino heritage and classic baking techniques to produce inventive laminated pastries with bright flavors. Signature items include a calamansi chamomile bun featuring delicate laminated dough and tart curd, a buttery pandan Basque cake topped with pandan cream and seasonal jam, and a flaky longganisa croissant glazed in soy-caramel with egg yolk curls and scallions. The longganisa croissant is the most popular item, with many pastries selling out by early afternoon and peak visits requiring about a 30-minute wait.
Read at Eater Chicago
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