Hendrickx Belgian Bread Crafter may be named for its bread, but this small shop off of Michigan Avenue in Chicago is worth the detour for its croissants.

Behind the counter sit the croissants arranged by a range of flavors such as chocolate, almond, pistachio, gruyère, and apple turnover. There are also special flavors such as blueberry pastry cream and their “Zāng Zāng Bāo” (triple layers of chocolate!). My go-to is their hazelnut and caramel croissant. While most croissants are buttery and flakey, the ones at Hendrickx are denser and chewier. In my opinion, this makes them even better.

According to Dominique Schewebach, co-owner, the croissants take eighteen hours to make. Chef Renaud Hendrickx is self-trained, and his passion for baking comes from his memories of eating delicious bread as a child.

The bakery also sells homemade Belgian chocolates, soup, and sandwiches which can enjoyed at one of their table and chairs inside or outside.