Renaud Hendrickx and Dominique Schewebach are the masterminds behind the bakery. Hendrickx has extensive experience establishing and managing successful Belgian food outlets, having started his career in 1968 as a chef’s assistant at La Cigogne d’Alsace in Antwerp, Belgium. In 1997, he opened a successful Belgian Bakery in Nassau, Bahamas, called Belgian Waffles. He later opened a Belgian restaurant in the same city called The Brussels Brasserie. Hendrickx’s Bahamian adventure lasted 10 years.
Among the delightful items are brioches, croissants (including brandy and chocolate ones), muffins, country bread and the sinful white-chocolate bread; there is even Belgian coffee. The interior is delightfully sleek, with warm orange hues contrasting with black.
The slim Hendrickx told Dish List that he is always eating the bread, with butter, and doesn’t work out—an enviable position to be in, all things considered. He added that everything is made from scratch; only ingredients such as flour, sugar and yeast are bought from the outside.
Hendrickx and Schwewebach came to Chicago several times in 2008 and 2009. It was during one of his latter visits that Hendrickx spotted the location. “I like the Gold Coast because it is the best area of Chicago,” he said. The bakery’s reputation has become so sterling that Hendrickx said the concierges of nearby prestigious hotels routinely recommend the eatery to their guests.
Hendrickx Belgian Bread Crafter’s hours are Tuesday-Saturday at 8:30 a.m.-7 p.m. and Sunday at 10 a.m.-5 p.m. Call 312-649-6717. (There is currently no website.)
—Andrew Davis
(Andrew@WindyCityTimes.com)