5 tips on how to snag Del Sur Bakery pastries
Driving the news: Last week, I interviewed the 24-year-old chef at our Hideout show to learn more about his culinary inspirations and how he's handling sometimes two-hour waits at his Lincoln Square bake shop.
The young baker says he doesn't think people should be waiting two hours for a pastry, but it doesn't excuse disrespectful behavior toward his staff.
The latest: Del Sur is expanding to the space next door with tables and seating as soon as the city permits come through, Lerias tells Axios.
The pastries: Lerias and his team create artisanal Filipino-Midwest treats that are intentionally unique to avoid stealing customers from nearby traditional bakeries.
His faves include the sweet and salty longanisa sausage croissant ($10) drizzled with soy sauce caramel and the turon danish ($8) with sweet plantain and flan.
Here are five tips from Lerias for a successful visit:
🌅 Visit Thursday or Friday mornings (starting at 8) when the wait is 20 minutes or less.
🚴🏽♀️ Walk, bike or take public transportation if possible. The bakery sits under the Damen Brown Line stop and the area is blanketed with permit parking.
🥐 Study the online menu to make ordering easier.
🌺 Enjoy your wait in line by taking in the flower arrangements (by Lerias) and the Filipino cookbooks laid out on the table.
👦🏻 Ask staff for recommendations: "They're so good at answering questions and building you a box based on your preferences," Lerias says.
⏱️ My visit: I arrived at 10am Thursday to find about 15 people in line and had my pastries 20 minutes later.
The rice flour bibinka with guava and cream cheese, longanisa croissant and fresh corn hand pie knocked my socks off.
I stupidly drove and parked in a 15-minute spot, but luckily, some nice ladies let me cut when I explained my time was up.
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5 tips on how to snag Del Sur Bakery pastries
Justin Lerias opened Del Sur Bakery in March to great acclaim and demand, but the long lines and his one-pastry-per-type rule (to address hoarding) have spurred online haters who've even accused Lerias of orchestrating the hype. Driving the news: Last week, I interviewed the 24-year-old chef at our Hideout show to learn more about his culinary inspirations and how he's handling sometimes two-hour waits at his Lincoln Square bake shop. The young baker says he doesn't think people should be waiting two hours for a pastry, but it doesn't excuse disrespectful behavior toward his staff. The latest: Del Sur is expanding to the space next door with tables and seating as soon as the city permits come through, Lerias tells Axios. The pastries: Lerias and his team create artisanal Filipino-Midwest treats that are intentionally unique to avoid stealing customers from nearby traditional bakeries. His faves include the sweet and salty longanisa sausage croissant ($10) drizzled with soy sauce caramel and the turon danish ($8) with sweet plantain and flan. Here are five tips from Lerias for a successful visit: 🌅 Visit Thursday or Friday mornings (starting at 8) when the wait is 20 minutes or less. 🚴🏽♀️ Walk, bike or take public transportation if possible. The bakery sits under the Damen Brown Line stop and the area is blanketed with permit parking. 🥐 Study the online menu to make ordering easier. 🌺 Enjoy your wait in line by taking in the flower arrangements (by Lerias) and the Filipino cookbooks laid out on the table. 👦🏻 Ask staff for recommendations: "They're so good at answering questions and building you a box based on your preferences," Lerias says. ⏱️ My visit: I arrived at 10am Thursday to find about 15 people in line and had my pastries 20 minutes later. The rice flour bibinka with guava and cream cheese, longanisa croissant and fresh corn hand pie knocked my socks off. I stupidly drove and parked in a 15-minute spot, but luckily, some nice ladies let me cut when I explained my time was up.
