What to bring to a baking camp

A baking camp needs more than flour and mixing bowls. Plan for shared cooking, outdoor meals, changing clothes, wet weather and activities between baking sessions. This checklist covers the practical kit: tables, chairs, tents, reusable tableware, cooking equipment, drinks and group games. Buy or pack perishables close to the camp, and check dietary requirements before you decide how much food to prepare.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Foldable tablesqty 6
Folding chairsqty 40
Party tentsqty 3
Picnic blanketsqty 8
Changing room screenqty 2

Tableware

Reusable cupsqty 45
Reusable platesqty 45
Reusable cutleryqty 45
Serving spoonsqty 6
Thermos flasksqty 4

Equipment

Coolersqty 4
Bluetooth speakersqty 2
Extension cordsqty 3
Power stripsqty 3

Kitchen

Gas burnersqty 3
Cooking potsqty 4
Cutting boardsqty 5
Kitchen knivesqty 5
Mixing bowlsqty 6
Water jugsqty 4

Sports equipment

Footballsqty 3
Volleyballqty 2
Tug-of-war ropesqty 2
Conesqty 30
Skipping ropesqty 10
Frisbeesqty 6
Water balloonsqty 100

Decorations

Buntingqty 6
Name badgesqty 45
Markersqty 12

Lighting

LED lampsqty 6
String lightsqty 4

Safety

First aid kitsqty 2
Flashlightsqty 6
Fire extinguishersqty 2
Reflective vestsqty 8

Cleaning

Dishpanqty 3
Spongesqty 10
Dustpans and brushesqty 3
Bucketsqty 4

Catering

Groceries
- Pistolets - 45 pieces
- Wholemeal bread - 6 loaves
- Wraps - 50 pieces
- Butter - 500 grams
- Young cheese - 2 kilograms
- Hummus - 6 tubs
- Chicken breast slices - 1 kilogram
- Peanut butter - 2 jars
- Fruit jam - 2 jars
- Cucumbers - 6 pieces
- Tomatoes - 2 kilograms
- Lettuce - 6 heads
- Bell peppers - 12 pieces
- Onions - 2 kilograms
- Potatoes - 8 kilograms
- Rice - 3 kilograms
- Pasta - 3 kilograms
- Pasta sauce - 8 jars
- Diced tomatoes - 8 cans
- Kidney beans - 6 cans
- Corn - 6 cans
- Chickpeas - 6 cans
- Vegetarian meatballs - 3 kilograms
- Chicken thigh fillet - 4 kilograms
- Grated cheese - 2 kilogram
- Cooking cream - 2 liters
- Vegetable stock - 2 packs
- Olive oil - 2 bottles
- Sunflower oil - 1 bottle
- Salt - 1 pack
- Black pepper - 1 jar
- Paprika powder - 1 jar
- Italian herbs - 1 jar
- Garlic - 4 bulbs
- Ketchup - 2 bottles
- Mayonnaise - 2 jars
- Mustard - 1 jar
- Apples - 40 pieces
- Bananas - 30 pieces
- Grapes - 3 kilograms
- Paprika chips - 6 bags
- Plain chips - 6 bags
- Popcorn - 2 kilograms
- Cookies - 6 packs
- Marshmallows - 4 bags
- Chocolate bars - 40 pieces
- Cola - 8 bottles
- Cola Zero - 6 bottles
- Sinas - 6 bottles
- Apple juice - 6 packs
- Spa Blauw - 48 bottles
- Sparkling water - 12 bottles
- Lemonade syrup - 3 bottles
- Coffee - 3 packs
- Tea - 2 boxes
- Sugar - 1 kilogram
- Milk - 6 liters
- Oat milk - 2 liter
- Cocoa powder - 1 pack
- Coffee filters - 1 pack
- Trash bags - 3 rolls
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Hand soap - 4 bottles
- Hand sanitizer - 4 bottles
- Paper towels - 2 packs
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Ziplock bags - 2 boxes

Tips

For drinks, plan 2–3 servings per person for the first hour, then 1–2 servings per person for every additional hour. Chill them in coolers before participants arrive and keep water available throughout the day.
Allow one reusable cup, plate and set of cutlery per participant, plus at least 10% extra for dropped or misplaced items. Bring serving spoons and water jugs so shared food does not require personal utensils.
Set up one sturdy work table for every 6–8 participants, with a separate table for finished bakes and ingredients. Pack extension cords and power strips only after checking the venue’s available sockets and permission to use them.
Take one name badge and marker for every participant, plus 10 spare badges. Prepare activity packs before arrival so the baking session is not delayed while groups wait for equipment.
Pack weather cover for the whole group: party tents for shade or rain, picnic blankets for breaks, and a changing-room screen if children may need to change outdoors. Check the forecast the day before and keep wet-weather supplies accessible.

Frequently asked questions

What food and drink do I need for a baking camp?: Plan ingredients according to the recipes and confirmed dietary requirements, then add about 10% extra for spills and failed batches. For drinks, allow 2–3 servings per person in the first hour and 1–2 servings per person for each hour after that.
How many tables and chairs do I need for a baking camp?: Use roughly one work table for every 6–8 participants and one chair per participant, with a few extras for adults or helpers. Add a separate serving table so finished food and drinks do not take over the baking space.
What baking equipment should I bring to an outdoor baking camp?: Pack mixing bowls, cutting boards, kitchen knives, cooking pots, serving spoons, water jugs and gas burners, along with the required ingredients. Bring extension cords and power strips only if the venue permits them; confirm this at least one week before the camp.
What should I pack for rain or changing clothes at camp?: Bring party tents, picnic blankets and a changing-room screen, and keep spare dry clothing separate from food and equipment. Check the forecast 24 hours before the event so you can adjust the outdoor setup before transporting everything.

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