Del Sur Bakery Offers Some of Chicago’s Most Exciting Pastries | Eater Chicago

"One of Chicago’s buzziest 2025 openings, this small bakery draws steady lines from morning to midday under pastry chef Justin Lerias, who blends Filipino heritage with classic baking for deeply creative laminated treats. It’s worth braving the wait for calamansi chamomile buns and pandan Basque cakes that showcase bright flavors and an imaginative spirit. The calamansi chamomile bun is a cross between a croissant and a 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. The flaky longganisa croissant is an umami-packed delight, its crispy, crackling layers encasing Filipino sausage and finished with a soy-caramel glaze, egg yolk curls, and green scallions. While lines have eased since opening, you’ll likely still wait; on a recent Saturday at 11:30 a.m., our visit took about 30 minutes from start to finish. According to Lerias, the most popular pastries—led by the longganisa croissant—typically start selling out around 10 a.m., and most items are gone by 1 p.m. or 2 p.m." - Jeffy Mai