Joiners · 2026-06-15 · 1h 16m
This week’s guest was sketching out his dream bakery in a high school notebook. That alone might not be too remarkable, but turning those daydreams into one of Chicago’s most talked-about bakeries certainly is. Pastry chef Justin Lerias is the owner of Del Sur Bakery, where Filipino flavors meet Midwestern pastry traditions in creations like longanisa croissants, turon danishes, and toasted rice croissants. His rise, from working at Lost Larson and Big Jones, to baking hundreds of pastries out of his apartment, to opening a bakery with lines stretching down the block, has been remarkably fast. Even more impressive is the humility, humor, and care with which he has handled it all. This episode, we talk about learning pastry without culinary school, producing hundreds of croissants from an apartment kitchen, Malört tea cake, and so much more.
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