What to buy for a baking workshop for 20 people

For a baking workshop with 20 participants, plan the shopping around workstations rather than buying one shared set of ingredients. Divide participants into groups, then prepare one measured ingredient kit per group and keep extra basics available for spills or failed batches. Check allergies and dietary requirements before shopping, and label ingredients clearly. Fresh ingredients should be chilled as soon as they arrive, while dry ingredients can be sorted several days ahead.

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What to bring

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

Furniture

Work tablesqty 5
Chairsqty 22
Serving buffet
Tableclothsqty 6

Tableware

Platesqty 24
Coffee cupsqty 24
Glassesqty 24
Forksqty 24
Knivesqty 24
Teaspoonsqty 24

Equipment

Ovensqty 3
Hand mixersqty 4
Kitchen scalesqty 6
Kitchen timersqty 6
Kettlesqty 2
Coffee maker
Extension cordsqty 4
Power stripsqty 4

Kitchen

Mixing bowlsqty 12
Measuring cupsqty 6
Measuring spoonsqty 6
Baking traysqty 12
Baking pansqty 10
Rolling pinsqty 10
Spatulasqty 12
Whiskqty 10
Dough scrapersqty 10
Baking racksqty 8
Chef’s knives and paring knivesqty 12
Cutting boardsqty 6
Ingredient binsqty 20
Apronsqty 22
Oven mittsqty 8
Coolersqty 2

Decorations

Name badgesqty 24
Allergen cardsqty 30
Recipe card holdersqty 6

Cleaning

Waste binsqty 4
Bucketsqty 2
Mopsqty 2
Broom and dustpanqty 2
Spongesqty 6

Catering

Groceries
- Wheat flour - 6 kg
- Granulated sugar - 2 kg
- Brown sugar - 1 kg
- Powdered sugar - 1 kg
- Unsalted butter - 4 kg
- Eggs - 60 pieces
- Whole milk - 6 liters
- Whipped cream - 2 liters
- Dry yeast - 20 sachets
- Baking powder - 10 sachets
- Baking soda - 1 pack
- Table salt - 1 pack
- Cinnamon - 250 gram
- Cardamom - 100 gram
- Vanilla extract - 1 bottle
- Cocoa powder - 500 gram
- Pure chocolate drops - 1 kg
- Raisins - 1 kg
- Walnuts - 1 kg
- Apples - 4 kg
- Lemons - 10 pieces
- Cream cheese - 1 kg
- Apricot jam - 2 jars
- Sunflower oil - 2 liters
- Honey - 1 jar
- Coffee - 2 packs
- Tea - 2 boxes
- Sugar cubes - 1 kg
- Mineral water - 30 bottles
- Apple juice - 6 liters
- Paper napkins - 200 pieces
- Paper towels - 6 rolls
- Toilet paper - 12 rolls
- Trash bags - 2 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Hand soap - 2 dispensers
- Disposable gloves - 1 box
- Baking paper - 3 rolls
- Cling film - 2 rolls
- Aluminum foil - 2 rolls
- Storage containers - 25 pieces

Tips

Allow one complete ingredient kit per workstation, plus enough extra flour, sugar and butter for one replacement batch. A 5–10% buffer prevents a small measuring error from stopping the workshop.
Buy or bring at least one mixing bowl, set of measuring cups and set of measuring spoons per workstation. Sharing these between 20 participants creates delays during dough preparation.
Plan one oven tray or baking pan for every batch that must bake at the same time, and check the oven capacity at least 24 hours before the workshop.
Prepare allergen cards and separate ingredient areas before participants arrive. Keep allergy information matched to the final participant list rather than relying on memory.
For the coffee and tea station, count one cup per participant and keep hot water available for the full session. Set out plates, forks, knives and teaspoons before registration starts so the demonstration is not interrupted.

Frequently asked questions

How much should I buy for a baking workshop for 20 people?: Buy enough ingredients for one full recipe per planned group, not one recipe for all 20 participants. Add a 5–10% buffer for spills, weighing errors and one small replacement batch.
How many baking tools do I need for 20 participants?: Divide the class into workstations and provide one working set per station: mixing bowl, scales, measuring tools, scraper, spatula and rolling pin where needed. Have at least one spare set available for damaged or missing equipment.
When should I buy ingredients for a baking workshop?: Buy dry and non-perishable ingredients up to 3 days in advance, then sort them into recipe kits. Buy chilled ingredients no earlier than 1–2 days before the workshop and refrigerate them immediately.
How many cups and plates are needed for 20 participants?: Prepare at least 20 coffee cups, 20 plates and 20 sets of cutlery, plus 2–4 extras of each. If the workshop includes tasting more than once, use 40 plates or plan a washing cycle between servings.

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