Longanisa croissants? This Filipino bakery is coming to Lincoln Square, Chicago
Photo from delsur.bakery/Instagram
Filipino restaurants sprawl across the US with some earning Michelin stars, and this bakery is about to make the Filipino culinary scene in Chicago even more delightful.
The Windy City with its blossoming Filipino food landscape is getting a sweet and savory boost as Del Sur Bakery opens at Lincoln Square sometime in the fall.
Ready to dazzle its customers with an array of pastries, a fusion of Filipino flavors and Midwestern comfort, this bakery sits next to Damen’s Brown Line El stop.
Stepping into the culinary limelight, along with “Kasama” and “Umaga Bakehouse” and others, Del Sur Bakery is ready to captivate palates with its modern take on Filipino American baked goods.
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The mastermind? Artist, chef and young entrepreneur Justin Lerias, who kickstarted his sweet journey at Side Practice Coffee in Ravenswood, where his masterpieces are often sold out. Initially, he thought of introducing his ceramic artwork to the shop, still lacking the tenacity to launch his baked goods at that time.
At his first pop-up, Lerias sold out all his pastries in 20 minutes, with a waiting line outside. Thanks to his innovative mix of textures and flavors, what began as a pop-up has blossomed into a brick-and-mortar food spot unveiled in one the most anticipated openings in Chicago.
Not long after his first stint, the coffee shop’s owner Francis Almeida asked him to supply baked goods for the coffee shop, later adding Drip Collective, which opened in Fulton Market.
Honoring Drip Collective’s opening, Lerias has also transformed his favorite drink from the shop into delectable cakes — Miso Caramel and Salted Brown Sugar Banana Cake with Ube Buttercream.
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Highlights of the sweet and savory menu
Picture this: A bite of Turon Danish or the fan favorite, longanisa croissant, with soy sauce caramel and cured egg yolk, plus the fantasy-turned-reality calamansi hojicha bun and the dreamy oatmeal ube cream pie.
Lerias is determined to showcase his baking prowess by exploring the rich diversity of Filipino ingredients. With his firm belief that “Filipino food is way more than ube,” Lerias plans not to rely heavily on the popularity of the purple yam.
The mastermind behind this Filipino bakery in Chicago
Not just a baker, Justin Lerias is also a storyteller and his pastries are a narration of his odysseys. Born in Mindanao, Philippines, and raised in northern Chicago, he blends his Filipino roots with his upbringing in his creations.
His mom, an avid baker of wedding cakes, had instilled in him his love for baking. “The moment I expressed interest in baking, (my family) immediately put me in a baking class, and they never stopped me, they never discouraged me,” Lerias said.
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During the pandemic, when many hobbies were started, Lerias honed his baking skills using Filipino food at home — and this was how his adobo-filled croissant was born.
This bold move on flavors turned his food experiments into a baker’s dream, backed by a community that loves his unique take on pastries.
More than just a bakery, Del Sur is now set to play a significant part in transforming Lincoln Square into a thriving cultural spot. His commitment to his community and craft is evident when he chose this location, close to where he was raised.
Taking a hiatus to prepare for their bigger venture, this Filipino bakery in Chicago will open its doors this fall. For updates on their opening and a sneak peek at their delish eats, check out their social accounts.
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