SUBANG JAYA, December 19 — Taylor’s Culinary Institute (TCI) has launched loaf & latté, an on-campus artisan bakery designed to immerse students in real-world bakery operations while bridging academic learning with hands-on professional practice.
Featuring a state-of-the-art production kitchen, the bakery enables students from TCI’s culinary and pastry programmes to gain experience in master production, workflow planning, inventory management, customer service, and industry-standard practices.
While participating in signature Bakery Takeover Projects and paid internships. Head of School Chef Frederic Cerchi emphasized that loaf & latté equips graduates with practical skills, confidence, and global exposure needed to thrive in the culinary industry.
While also supporting the institute’s long-term vision to nurture future culinary entrepreneurs through franchising opportunities and regional expansion.
