Behind the Scenes: Croissant-making at Seigle D’Or

1 Jun

Seigle D’Or is a new bakery that opened recently in Brighton. I was lucky enough to get a chance to watch Chef Boubker demonstrate his croissant-making technique at the bakery a couple weekends ago. Chef Boubker explained that Seigle D’Or is French for “Golden Wheat.” He began making croissants in France, and then joined Athan’s Bakery in the Boston area before opening his own storefront. Now, he is credited with making Boston’s best croissants

Upon stepping into the small bakery, my eyes began to take in the yumminess that surrounded me – tarts and cookies, and pastries like raspberry danishes and pain aux raisin made from the same dough as the croissants.



I squeezed into the kitchen area with about 15 others to watch the Chef make his signature croissants. He had already prepared his dough – the recipe is a secret, of course, but he did divulge that he uses far less butter than most other chefs. In 8 pounds of dough, Chef Boubker uses just 1.5 pounds of butter (compared to up to 4 pounds of butter other chefs use!). You might consider these low-fat croissants, if there is such a thing! Here in New England, the Chef prefers Cabot’s unsalted butter, in 1-pound blocks. If you can’t get your hands on that, the next best thing is Stop & Shop’s store-brand unsalted butter. (I was definitely surprised by this).

Chef had prepared a batch of dough the day before, that had rested overnight in the freezer. With a giant rolling pin, he flattened out the butter, placed it on top of his dough, and folded the ends of the dough over the butter.

IMAG2532Then, a fancy croissant machine rolled out the dough to a long thin sheet, incorporating the butter evenly into it. (I’m not kidding – I can’t find any other name for this thing than simply “croissant machine”.) At home, you’d have to roll out the dough several times with a rolling pin. Chef folded the sheet of dough several times, making double turns or half turns, and passed the dough through the fancy machine each time. After the butter has been incorporated, the dough must rest in the freezer for at least 90 minutes.

Chef brought out a rested batch of dough he had prepared for us earlier that morning. Once the dough is out of the freezer, you have to move fast! Mise en place, Chef calls it, in his thick French accent. He cut the dough into triangles and demonstrated the “croissant song.”


A bakery doesn’t make good croissants unless you can hear the croissant song, he joked. It’s the loud slap of a triangular portion of dough as it hits the table with force, stretching out slightly so that you can roll the dough into a tight croissant that won’t fall apart as it bakes.  IMAG2537 copy

Chef quickly filled a tray with Parisian-style croissants while telling stories of the origin of croissants.


Each of us “students”  enjoyed a hot, golden croissant fresh out of the oven, crisp on the outside, and soft yet flaky on the inside. Mmmmm….I devoured mine even though I was about to go for lunch, and I couldn’t resist buying two more croissants to take home.


The next day, I cut into one of Chef’s almond croissants at home. It is much flatter than his plain croissants, and not as pretty as other almond croissants I’ve had. Though it lacked toasted, sliced almonds on top, there was a generous amount of almond paste inside, and another dollop on top.

IMAG2547If you haven’t tried one of Chef Boubker’s croissants yet, I recommend that you hurry over to Brighton now and pick one up!

Info: Seigle D’Or Bakery Cafe, 1585 Commonwealth Avenue, Boston, MA, USA 02135

4 Responses to “Behind the Scenes: Croissant-making at Seigle D’Or”

  1. elizabethbeighey June 5, 2014 at 2:49 pm #

    Those look mouthwatering!!

  2. BusyFoodie June 5, 2014 at 10:03 pm #

    They were absolutely delicious! If you’re in the Boston area, definitely go check out their croissants!

  3. leahklein November 10, 2014 at 11:06 am #

    I read this a while ago and keep forgetting to check them out! I love croissants and know many in the area, but this one was not on my radar. Also, I totally agree about Vicki Lee’s. So bizarre. In that same neighborhood, if you have never been, I highly recommend Kitchen on Common for lunch or dinner. Total hidden gem.

    • BusyFoodie November 10, 2014 at 10:17 pm #

      Thanks for the tip about Kitchen on Common! I’ll be sure to check them out. As for Vicki Lee’s – I guess I’m a little relieved it’s not just me who thinks that place is a bit weird!

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