He opens his first pastry shop this week. A golden ticket arrived from the Misk Foundation in late 2019, helping Alghufaily toward becoming the pastry chef he is today. It was an opportunity to study the science of baking at Le Cordon Bleu in Paris, the pastry capital of the world. Alghufaily started the program at Le Cordon Bleu in early 2020, a time when the COVID-19 pandemic was affecting the world. Pointing at a glass box outside of the shop, Alghufaily said: “This box will display the product of the month.
