The Team
Justin Lerias
OWNER + PASTRY CHEFAsk Justin for advice and he’ll likely tell you it needs more intention. Ask him to taste a recipe and he’ll tell you it needs more salt.
Del Sur began as a sketch on a high school notepad—a prominent idea that grew over time. Born and raised in the Mindanao region of the Philippines before moving to the Midwest, his journey influenced a passion for pastries that unify Filipino flavors with Midwestern flair.
He started as a Pastry Commish at Lost Larson, which then led to building a successful pastry program at Big Jones. By 22, he launched his pastry residency at Side Practice Coffee, a pivotal moment that brought Del Sur Bakery to life.
If Del Sur were a person, it’d be Justin—rooted in tradition, driven by creativity, and always evolving. His vision is simple: a bakery that feels like home—a place where all are welcome, the team is valued, and ideas can grow.
Maria Meade
CREATIVE DIRECTOR & BRAND MANAGER Maria’s path over the past decade has been anything but linear. She’s freelanced, worked in agency settings, and most recently, launched her own branding studio—a space where her love for storytelling and eye for detail come together.
She knew working with Justin was the right fit when he approached her to capture the magic of his pastries during his early days at Side Practice, where she spent 4 years as Brand Manager. That trust laid the foundation for building what would become Del Sur.
Alongside Justin, everything you see—from the bakery’s visual identity, to the packaging design, to digital spaces—is a reflection of Maria’s meticulous touch.
She’s a Virgo — what can we say.
Kristina Mathews
GENERAL MANAGERIf Del Sur carries a touch of the Midwest, it’s in its hospitality—and Kristina knows it well.
She was born and raised in Iowa, where she got her start in coffee and hospitality before making her way to Chicago. You may recognize her from notable cafes like Metric, Allez Cafe, or Four Letter Word.
Cafés, as one of the last true third spaces, build community—something Kristina values in her passion for supporting small businesses and helping others pursue their dreams.
When she’s not behind the bar, she’s enjoying live music, exploring the mountains, or traveling somewhere new.
Jesse Lee
HEAD BAKERJesse requested a chef's hat for his fourth birthday, telling his mom that he would be a baker when he grew up. At 17, he took his first job in a kitchen and has pursued his culinary career ever since.
After returning to Chicago from college, he rose to the rank of executive chef at Brasserie by C&C. But it was a deep appreciation for natural fermentation and the tradition of baking that led him to further his education at Publican Quality Bread. Sometimes, it seems, we know our calling from the start.
Jesse approaches cooking with a reverence for ingredients, drawing inspiration from the dedication of local producers and the profound role food has played in culture, history, and self-expression.
You may even catch him riding a moped around the city, too.
Dawn Lawrence
PASTRY SOUS CHEFDawn has always been a pie girl at heart. Her baking career started as head baker at a pie shop in Orlando, then moved on to Assistant Bakery Manager at Bang Bang Pie. This foundation set the tone for early mornings at Hewn Bread, which was an important step into working with laminated dough, baking by the season, and a challenge to work on quality, speed, and consistency.
Now Pastry Sous Chef at Del Sur, she approaches baking with a new perspective. Slowing down and being intentional in the creative process has allowed her to refine her style and push boundaries—knowing at the end of the day, whether it’s a seasoned idea or something built on the fly—there’s always something new to learn and a team there to support.
Her hope is to keep learning, keep being creative, and continue to help people feel connected to each other by sharing meals and experiences. Seeing this thing through means supporting the expansion of Del Sur, and becoming a staple in the neighborhood.
The Team
Justin Lerias
OWNER + PASTRY CHEFAsk Justin for advice and he’ll likely tell you it needs more intention. Ask him to taste a recipe and he’ll tell you it needs more salt.
Del Sur began as a sketch on a high school notepad—a prominent idea that grew over time. Born and raised in the Mindanao region of the Philippines before moving to the Midwest, his journey influenced a passion for pastries that unify Filipino flavors with Midwestern flair.
He started as a Pastry Commish at Lost Larson, which then led to building a successful pastry program at Big Jones. By 22, he launched his pastry residency at Side Practice Coffee, a pivotal moment that brought Del Sur Bakery to life.
If Del Sur were a person, it’d be Justin—rooted in tradition, driven by creativity, and always evolving. His vision is simple: a bakery that feels like home—a place where all are welcome, the team is valued, and ideas can grow.
Jesse Lee
HEAD BAKERJesse requested a chef's hat for his fourth birthday, telling his mom that he would be a baker when he grew up. At 17, he took his first job in a kitchen and has pursued his culinary career ever since.
After returning to Chicago from college, he rose to the rank of executive chef at Brasserie by C&C. But it was a deep appreciation for natural fermentation and the tradition of baking that led him to further his education at Publican Quality Bread. Sometimes, it seems, we know our calling from the start.
Jesse approaches cooking with a reverence for ingredients, drawing inspiration from the dedication of local producers and the profound role food has played in culture, history, and self-expression.
You may even catch him riding a moped around the city, too.
Kristina Mathews
GENERAL MANAGERIf Del Sur carries a touch of the Midwest, it’s in its hospitality—and Kristina knows it well.
She was born and raised in Iowa, where she got her start in coffee and hospitality before making her way to Chicago. You may recognize her from notable cafes like Metric, Allez Cafe, or Four Letter Word.
Cafés, as one of the last true third spaces, build community—something Kristina values in her passion for supporting small businesses and helping others pursue their dreams.
When she’s not behind the bar, she’s enjoying live music, exploring the mountains, or traveling somewhere new.
Dawn Lawrence
PASTRY SOUS CHEFDawn has always been a pie girl at heart. Her baking career started as head baker at a pie shop in Orlando, then moved on to Assistant Bakery Manager at Bang Bang Pie. This foundation set the tone for early mornings at Hewn Bread, which was an important step into working with laminated dough, baking by the season, and a challenge to work on quality, speed, and consistency.
Now Pastry Sous Chef at Del Sur, she approaches baking with a new perspective. Slowing down and being intentional in the creative process has allowed her to refine her style and push boundaries—knowing at the end of the day, whether it’s a seasoned idea or something built on the fly—there’s always something new to learn and a team there to support.
Her hope is to keep learning, keep being creative, and continue to help people feel connected to each other by sharing meals and experiences. Seeing this thing through means supporting the expansion of Del Sur, and becoming a staple in the neighborhood.
Maria Meade
CREATIVE DIRECTOR & BRAND MANAGERMaria’s path over the past decade has been anything but linear. She’s freelanced, worked in agency settings, and most recently, launched her own branding studio—a space where her love for storytelling and eye for detail come together.
She knew working with Justin was the right fit when he approached her to capture the magic of his pastries during his early days at Side Practice, where she spent 4 years as Brand Manager. That trust laid the foundation for building what would become Del Sur.
Alongside Justin, everything you see—from the bakery’s visual identity, to the packaging design, to digital spaces—is a reflection of Maria’s meticulous touch.
She’s a Virgo…what can we say.