You’ve always wondered what the heck is in Wonder Bread. Hendrickx Belgian Bread Crafter, on the other hand, leaves nothing to the imagination.

The 2-month-old, blink-and-you’ll-miss-it bakery just off the Mag Mile uses quality ingredients to produce hearty, wholesome loaves and snacks.

Owner/baker Renaud Hendrickx and co-owner Dominique Schewebach grew up in Belgium. After years of running a bakery in the Bahamas, the duo traded the chill vibe for a windchill and headed to Chicago to produce artisanal, European-style breads and baked goods (no cupcakes, no macarons).

Hendrickx doesn’t cut corners, importing French butter (it’s richer), Belgian pearl sugar (it caramelizes without melting completely, providing a toothsome, crunchy glaze), and, of course, Belgian chocolate. You can taste the time it takes to bake the goods (croissants, eighteen hours; loaves, eight) in every bite.

Buy muffins, apple turnovers, and loaves of dense country bread and craquelin (brioche stuffed with raisins and almond paste). Hendrickx sells them individually and by the half, quarter, or eighth. No questions asked.

Hendrickx Belgian Bread Crafter, 100 East Walton Street, at Michigan Avenue (312-649-6717).

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