Taylor’s Culinary Institute debuts loaf & latté, a commercial bakery offering real-world training
TAYLOR’s Culinary Institute (TCI) has unveiled loaf & latté, a groundbreaking initiative that transforms culinary education by integrating a fully operational commercial artisan bakery directly into its campus.
This innovative “living classroom” concept bridges the gap between academic theory and real-world professional practice, positioning TCI at the forefront of culinary education in Malaysia.
Real Industry Operations Meet Academic Excellence
The new facility features a state-of-the-art production kitchen where students gain invaluable hands-on experience across all facets of bakery operations. From master production techniques and workflow planning to inventory management and customer service, loaf & latté provides an authentic industry environment where aspiring culinary professionals can apply their knowledge in real-time scenarios.
Students enrolled in the Bachelor of Patisserie Arts (Honours), Bachelor of Culinary Management (Honours), Advanced Diploma in Patisserie and Gastronomic Cuisine, and Diploma in Culinary Arts will complete selected modules at the bakery, ensuring their education extends far beyond traditional classroom walls.
Signature Bakery Takeover Projects
One of the most innovative aspects of loaf & latté is the Bakery Takeover Projects—a signature Taylor’s experiential learning initiative. Through this program, students take complete operational control of the bakery for periods ranging from one day to several weeks, depending on their semester. This immersive experience places them under real business conditions, where they must manage every aspect of the operation, from production to customer satisfaction.
“Many young pastry graduates enter the industry only to discover that real bakery operations are far more demanding than theory and controlled lab work,” explained Chef Frederic Cerchi, Head of School at Taylor’s Culinary Institute. “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.”
World-Class Training and Industry Exposure
Beyond daily operations, students benefit from masterclasses and demonstrations conducted by TCI’s international network of Michelin-level pastry chefs, French Bakery Specialists from Meilleur Ouvrier de France (MOF), and global industry partners. This exposure to world-class expertise ensures students learn from the best in the business.
TCI also offers paid internship opportunities at loaf & latté, providing students with early industry exposure and practical income while they learn. This approach aligns with the evolving expectations of employers who increasingly seek graduates with global exposure and the adaptability to navigate diverse culinary trends—competencies that extend well beyond traditional academic learning.
Nurturing Future Culinary Entrepreneurs
Looking toward the future, Taylor’s Culinary Institute has ambitious plans to develop the next generation of culinary entrepreneurs through its Business Incubator Programme. This advanced track includes franchising opportunities for students who demonstrate exceptional interest and capability.
Year 2 and Year 3 students may apply to manage future loaf & latté outlets, receiving comprehensive training, standard operating procedures, brand guidelines, and ongoing mentorship from Taylor’s Culinary Institute faculty. This entrepreneurial pathway transforms education into real business ownership opportunities.
“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.”
About Taylor’s University Excellence
Taylor’s University stands as the highest-ranked non-government-linked private university in Southeast Asia, positioned at #253 in the QS World University Rankings 2026—placing it among the top 1% of global universities. The institution also ranks #27 in Asia according to the QS Asia University Rankings 2026.
In the QS World University Rankings by Subject 2025, Taylor’s achieved a Top 20 global ranking for Hospitality and Leisure Management for the seventh consecutive year. In a historic milestone, Taylor’s University also secured a Top 50 global ranking for History of Art, making it the only Malaysian university ranked in this subject.
Legacy of Culinary Excellence
As an international leader in culinary arts and hospitality education, Taylor’s Culinary Institute houses world-class facilities including state-of-the-art kitchens equipped with the latest culinary technology, the new commercial artisan bakery loaf & latté, and five fine-dining restaurants that simulate the working environment of leading hospitality and culinary organizations.
Since 2010, Taylor’s Culinary Institute has sent over 400 students to intern at Michelin-starred restaurants worldwide, allowing them to work directly with top chefs and adapt to diverse culinary audiences. Notable alumni achievements include Chef Kevin Wong of Michelin-Star restaurant Seroja, and Timothy Kon and Edward Eng, who received the Medallion of Excellence in Bakery and Cooking respectively at WorldSkills Kazan 2019. Most recently, students Grace Ong and Herman Wong represented Malaysia and won Gold in the Cooking and Bakery category at WorldSkills ASEAN 2025 in the Philippines.
For more information about loaf & latté, Taylor’s Culinary Institute and its programme offerings, visit: https://university.taylors.edu.my/en/study/explore-all-programmes/taylors-culinary-institute.html
