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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.
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.
According to Lerias, the most popular pastries, with the longganisa croissant leading the pack, typically start selling out around 10 a.m., and most items are gone by 1 p.m. or 2 p.m.
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Jeffy Mai
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