Baking Workshop Shopping List

Use this shopping list to prepare a baking workshop without running short of ingredients or equipment. Buy ingredients for the final participant list, then add a small buffer for weighing errors, spills and recipe tests. Each workstation needs its own basic tools, while ovens, mixers and scales can be shared if you schedule them carefully. Chilled products should be kept cold until the dough or batter is ready, and coffee, tea and tableware are easy to overlook until guests arrive.

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What to bring

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

Furniture

Work tablesqty 6
Chairsqty 28
Buffet tableqty 2
Coat racksqty 2
Waste binsqty 4

Tableware

Platesqty 30
Dessert platesqty 30
Coffee cupsqty 30
Glassesqty 36
Knivesqty 30
Forksqty 30
Teaspoonsqty 30

Equipment

Ovensqty 3
Hand mixersqty 6
Kitchen scalesqty 6
Kettlesqty 2
Coolersqty 3
Kitchen timersqty 6

Kitchen

Mixing bowlsqty 12
Measuring cupsqty 6
Measuring spoonsqty 6
Rolling pinsqty 12
Dough scrapersqty 12
Baking traysqty 12
Cake pansqty 12
Muffin tinsqty 6
Racksqty 12
Spatulasqty 12
Whiskqty 12
Brushesqty 6
Oven mittsqty 6
Knivesqty 6
Cutting boardsqty 6
Measuring spoons for spicesqty 6

Decorations

Name badgesqty 30
Tableclothsqty 6
Menusqty 6

Cleaning

Washing-up tubsqty 3
Cleaning spongesqty 12
Microfiber clothsqty 12
Mopsqty 2
Bucketsqty 2

Catering

Groceries
- Wheat flour - 12 kg
- Patent flour - 4 kg
- Whole wheat flour - 2 kg
- Granulated sugar - 4 kg
- Powdered sugar - 2 kg
- Brown sugar - 2 kg
- Butter - 5 kg
- Margarine - 1 kg
- Eggs - 90 pieces
- Whole milk - 8 liters
- Buttermilk - 3 liters
- Whipped cream - 2 liters
- Fresh yeast - 500 gram
- Active dry yeast - 250 grams
- Baking powder - 250 grams
- Baking soda - 100 gram
- Vanilla extract - 2 bottles
- Vanilla sugar - 10 sachets
- Cocoa powder - 500 gram
- Cinnamon - 250 gram
- Cardamom - 100 gram
- Nutmeg - 1 jar
- Salt - 500 grams
- Sesame seeds - 250 grams
- Sliced almonds - 500 grams
- Walnuts - 500 gram
- Raisins - 1 kg
- Chocolate chips - 1 kg
- Dark chocolate - 1 kg
- White chocolate - 500 gram
- Jam - 3 jars
- Cream cheese - 1 kg
- Honey - 2 jars
- Apricot jam - 2 jars
- Lemons - 12 pieces
- Oranges - 8 pieces
- Apples - 24 pieces
- Bananas - 12 pieces
- Fresh berries - 1 kg
- Edible decorations - 6 packs
- Baking paper - 6 rolls
- Cling film - 2 rolls
- Aluminum foil - 2 rolls
- Piping bags - 30 pieces
- Coffee - 2 packs
- Tea - 3 boxes
- Coffee milk - 6 liters
- Oat drink - 4 liters
- Sugar sticks - 100 pieces
- Still water - 6 bottles
- Sparkling water - 6 bottles
- Apple juice - 6 liters
- Orange juice - 6 liters
- Cola - 4 bottles
- Cola Zero - 4 bottles
- Paper towels - 6 rolls
- Trash bags - 2 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Dishwasher tablets - 30 pieces
- Hand soap - 2 bottles
- Toilet paper - 24 rolls
- Cardboard takeaway boxes - 30 pieces
- Paper napkins - 100 pieces

Tips

Buy ingredients for the confirmed number of participants plus 5–10% extra for spills, broken eggs and inaccurate measurements. Check every recipe against the final dietary requirements before placing the order.
Plan one complete set of bowls, measuring tools, spatulas and scrapers per workstation. If equipment is shared, allow at least 10 minutes between batches for unloading, cleaning and resetting.
Count oven capacity before shopping: one standard baking tray per active oven slot is not enough if several recipes need multiple rounds. Reserve extra trays, cake pans or muffin tins when the recipes require them.
Keep butter, cream, eggs and other chilled products in coolers until roughly 30–60 minutes before they are needed, depending on the recipe. Set out only the quantity required for the next batch.
Order or buy disposable and serving supplies for the full group, including dessert plates, coffee cups, teaspoons and waste-bin liners. Add at least 10% spare tableware so a dropped plate or extra serving does not interrupt the workshop.

Frequently asked questions

How much ingredients should I buy for a baking workshop?: Base the order on the confirmed participant list and the exact recipe quantities. Add 5–10% extra for spills, weighing mistakes and recipe adjustments; for 20 participants, that usually means shopping for 21–22 portions.
How many baking tools do I need per workstation?: Provide one mixing bowl, kitchen scale, measuring cup, measuring spoons, whisk, spatula and dough scraper per workstation. For a group of 16 split into four stations, prepare four complete sets rather than sharing these tools.
How many ovens are needed for a baking workshop?: The number depends on baking time and tray capacity, but plan each oven around its actual recipe load rather than the guest count. Allow 10 minutes between batches for unloading and resetting, and add at least one spare tray per oven.
When should I buy ingredients for a baking workshop?: Buy dry ingredients and shelf-stable supplies 2–3 days beforehand. Buy chilled products no more than 1 day before the workshop, then keep them refrigerated or in coolers until they are needed.

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