RAVENSWOOD — Del Sur, the beloved Filipino‑inspired bakery that opened its doors in March 2025, is set to reopen on Nov. 28 in a larger, renovated space at 4639 N. Damen Ave. The reopening coincides with Small Business Saturday, highlighting the bakery’s commitment to local entrepreneurship.
From a Tiny Shop to a Two‑Story Café
Owner Justin Tiu Lerias originally took over a former brewing‑supply store next to the CTA Brown Line’s Damen stop. He initially divided the 1,200‑square‑foot space with a wall, telling his landlord he only needed a small bakery. Within six months, he decided to occupy the entire storefront.
During the five‑and‑a‑half‑month closure for renovations, Del Sur’s staff stayed together, working pop‑ups and barista shifts around the city. Now the new location offers a dedicated dining area with seating for 25, two entry doors for smoother traffic flow, and a vintage leather couch for relaxed seating.
New Offerings While Keeping Signature Favorites
All of Del Sur’s signature pastries – calamansi chamomile buns, longanisa‑stuffed croissants, ube cream‑filled sandwich cookies and turon danishes – will return. In addition, the bakery is adding a vegan Danish, a vegan muffin, and a seasonal parfait featuring nut‑free granola, fruit and buckwheat honey. A new bread program includes banana‑leaf‑wrapped loaves, sourdough and a moringa‑infused baguette, which Lerias describes as “Filipino spinach.”
On the beverage side, Del Sur will launch a pourover coffee program featuring beans from Filipino‑owned roasters, a custom house‑blend espresso from Chicago’s Ceramic Coffee Roasters, and a calamansi‑ginger kombucha on tap from local maker Jun Bug.
Craftsmanship and Community Focus
Lerias, a Pagadian City native who grew up on Chicago’s North Side, blends his artistic background with his bakery. He hand‑crafted over 1,200 plates, mugs and trays, many of which are currently stored in his guest bedroom and will eventually be sold at the shop. A large flower arrangement, also made by Lerias, will sit between the pastry case and coffee bar.
“Little acts of service are something I really love and are a way to show my appreciation for people,” he said. “It’s all going to come down to talking to each other more because that’s the level of service I want to introduce.”
Supporting Local Talent
Del Sur’s expansion includes collaborations with other Filipino creators. Lerias is in talks with Chicago’s Salt & Acid Project, a Filipino non‑alcoholic mobile bar, to host after‑hours takeovers. He also highlighted his mother’s Filipino spring rolls, now on the menu, giving her a platform to showcase her cooking.
Head baker Jesse Lee, who has been with Del Sur since its opening, will oversee the new bread offerings, ensuring the bakery maintains its high‑quality standards while expanding production capacity.
Looking Ahead
While Lerias plans to keep the menu focused on unique pastries and breads, he ruled out adding a generic breakfast sandwich or bagels, noting the city already has ample options. He envisions future heartier breakfast items but wants Del Sur to remain distinct.
“We have a lot in store,” Lerios said. “It’ll still be familiar, but it’ll be different enough where people will see the fully formed vision of what I had originally intended Del Sur to be.”
The expanded bakery opens at 9 a.m. on Nov. 28. Residents are invited to experience the new space, enjoy the expanded menu and support a thriving local business that celebrates Filipino heritage and handcrafted quality.
Original reporting: Block Club Chicago — read the source article.
