Pink Camel

A design management major from Parsons School of Design in Paris, Badr initially started working in the private sector but quickly realized she needed to do something more challenging and creative. “I realized that I cannot do this anymore, I cannot wake up every day and do the same thing for the rest of my life,” she said.
For Badr, baking was a stress reliever and although she was praised for her delicious baked goods, turning her passion into a job was not easy. Her parents wanted her to apply to a Master’s program but she had her eyes set on culinary school. “My father was initially against the idea and thought I was throwing my future away. He finally relented and told me to look for a good culinary school and apply,” she said.
Badr was accepted to the renowned culinary school Le Cordon Bleu in Paris where she pursued her passion for sweets and deserts. After completing her Grand Diplome, she landed a three-month internship at the famous restaurant and pastry shop, Ladurée, where she met amazing chefs who taught her various techniques and inspired her taste buds.
 
 
“The experience was very rich, and on a personal level, it was great because I got to eat fresh croissants in the morning and later they would give us lunch and dessert, which was a great way to explore the food and witness the process of preparing it,” she said.
Later, she moved to the small city of Grasse, in the south of France, and interned at Bastide de Saint Antoine, a two-star Michelin restaurant. Surrounded by olive trees and the fragrance of the south, she learned a style of cooking that explored different flavors and spices.
Upon returning to the Kingdom, Badr realized that the market for French pastries was under exposed, and while the cupcake craze had taken over the market, there were only a few outlets for high-end pastries. Soon afterward, Pink Camel was born.
“I wanted a very creative name and I remember liking a name of a baby shop called pickles and chocolate and I asked the owner about the name and she told me that pickles and chocolates were the two foods she craved when she was pregnant. My sister and I started to look for two names that don’t go together and makes one stop and wonder what it means, and that’s how we came up with Pink Camel — Pink because macarons are very attractive and girlie; they have beautiful colors as well as flavors and Camel is to represent our culture,” she said.
Not only does Pink Camel represent Saudi culture but Badr also makes it a point to infuse culture into her macarons by mixing Western and local flavors. For example, during Ramadan, she made Halawa macarons. This was followed by Kunafa macarons, which are made up of two rings of macarons and a ring of Kunafa and cream cheese in the center. Badr said it’s all about being creative and introducing macarons in different ways and flavors. “Unlike in France, macarons in Saudi Arabia receive secondary attention, and this is why I thought I should be creative and produce flavors that people here like and are used to,” she said.
“You can be really creative with the colors, sizes and flavors of macarons. People here are starting to like my designs and flavors and this is what it’s all about for Pink Camel.”
The pastry chef also created other flavors such as peanut butter and jam, Nutella, cotton candy and more. “I do my research and mix and match before introducing a new flavor to the market. I try to find what people like the most and try to incorporate it into my baking,” said Badr.
For women interested in making macarons, Badr said she is interested in writing a cookbook about macarons specifically targeting Saudi women. “I want to show women how fun cooking can be and that they can do it in a fun, creative way rather than just hiring a cook to do everything for them,” she added.
The Jeddah-based 16 Hundred restaurant carries Pink Camel’s deserts including square shaped cookies, apple pie, Nutella macaron cake, cheese cake and chocolate Nutella fondant.
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