This scrappy retail operation consists of one woman, one small table of Belgian pastries and breads, and a little coffee kiosk. On one wall hangs a photograph of chef Renaud Hendrickx, who behind a swinging door crafts the oversize country bread (sold in eighths, quarters, halves or a full loaf) with a fluffy interior and chewy crust, yeasty croissants and simple apple turnovers. Coffee is made to order in a Belgian-style filter, so proceed at a European pace.
|Venue name:||Hendrickx Belgian Bread Crafter||Contact:|
100 E Walton St
|Cross street:||between Rush St and Michigan Ave|
|Opening hours:||Tue–Sat 8am–7pm; Sun 9am–3pm (closed Mon)|
|Transport:||El stop: Red to Chicago (Red). Bus: 6, 66, 143, 144.|
|Price:||Average pastry: $3|
|Do you own this business?|