It all started with a macaron in the leading macaron pastry shop in Paris (Laduree). The flavor was salted caramel, the texture was perfect, and after the first bite Pastry Chef Mayada Badr was hooked. She was attending Parsons School of Design in Paris, the city she refers to as the city of food and indulgence.
This is where Mayada's culinary education started at the renowned Cordon Bleu. After completing her Grand Diplome she interned at Laduree for three months where she met amazing chefs who taught her various techniques and inspired her taste buds.
After, she moved to the south of France and interned at Bastide de Saint Antoine, a 2 Michelin starred restaurant in the small city of Grasse. Surrounded by olive trees and the fragrance of the south she learned another style of cooking.
Once returning to Saudi Mayada realized that the French pastry market was very under exposed and only few restaurants and outlets provided top quality products.
While the Cupcake craze had taken over the dessert market, Mayada had decided she wanted to introduce her version of high end French Pastry to the Saudi market; and thus Pink Camel was born and opened its doors for the first time on July 21st 2012 in Jeddah. A name that now stands for pure indulgence.
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