Taylor’s Culinary Institute (TCI) launches loaf & latté, an on-campus commercial artisan bakery that brings real industry operations directly into the classroom. Designed to bridge academic learning with hands-on professional practice, the initiative marks a significant milestone in modern culinary education. It strengthens TCI’s position as a leader in culinary and pastry education in Malaysia and supports the institution’s long-term strategy to create dynamic “living classrooms” on campus.
Featuring a state-of-the-art production kitchen, loaf & latté offers students hands-on experience across bakery operations, including master production, workflow planning, inventory management, and customer service. By integrating a fully functional bakery into its academic structure, TCI immerses students in a real working environment where they can apply and refine their skills in real time.
Students from the Bachelor of Patisserie Arts (Honours), Bachelor of Culinary Management (Honours), Advanced Diploma in Patisserie and Gastronomic Cuisine, and Diploma in Culinary Arts complete selected modules at loaf & latté. They also participate in Bakery Takeover Projects, a Taylor’s signature experiential learning initiative, where they run loaf & latté for a day, a week or longer, depending on their semester, under real business conditions.
Beyond day-to-day learning, students gain access to masterclasses and demonstrations led by TCI’s international network of Michelin-level pastry chefs, French Bakery Specialists from Meilleur Ouvrier de France (MOF), and global industry partners. TCI also offers its students an early headstart in industry exposure through paid internship opportunities at loaf & latté. This industry immersion aligns with rising expectations of employers who increasingly seek graduates with global exposure and adaptability to diverse culinary trends—skills that go far beyond traditional classroom learning.
“Many young pastry graduates enter the industry only to discover that real bakery operations are far more demanding than theory and controlled lab work. The integration of loaf & latté into our academic structure bridges that gap and reflects Taylor’s commitment to integrating industry practice into classroom learning. It gives students a true, hands-on bakery environment to build confidence, instinct, and real-world readiness. At Taylor’s Culinary Institute, our goal is to shape pastry chefs who are not just skilled, but inspired and fully prepared to thrive from day one,” said Chef Frederic Cerchi, Head of School of Taylor’s Culinary Institute.
Looking ahead, Taylor’s Culinary Institute aspires to nurture the next generation of culinary entrepreneurs through its Business Incubator Programme, which includes an advanced track offering franchising opportunities for students who demonstrate strong interest and capability. Year 2 and Year 3 students may apply to manage future loaf & latté outlets, supported with comprehensive training, standard operating procedures, brand guidelines, and ongoing mentorship from Taylor’s Culinary Institute.
“As we look to the future, we envision growing loaf & latté into a regional and international Malaysian artisan bakery brand,” added Chef Frederic Cerchi. “Powered by the university’s strong global network, industry partnerships, and the passion of our students and alumni, we hope to cultivate a brand that not only reflects technical mastery, but also celebrates the creativity, heritage, and spirit of the young bakers who bring it to life.”
For more information about loaf & latté, Taylor’s Culinary Institute and its programme offerings, please visit: https://university.taylors.edu.my/en/study/explore-all-programmes/taylors-culinary-institute.html
This Empower the Future series is a collaboration with Taylor's College.
