Baking workshop shopping list

A baking workshop needs more than flour, sugar and a few mixing bowls. You will need enough tools for each workstation, chilled ingredients stored safely, serving items for the finished bakes, and drinks for breaks. Plan quantities from the final participant list, then add a small buffer for spills, broken eggs and shared equipment. This checklist helps you shop and pack for a practical workshop without discovering at the last minute that you are short of scales, oven space or cooling racks.

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What to bring

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

Furniture

Work tablesqty 6
Chairsqty 24
Buffet table
Waste binsqty 3

Kitchen

Mixing bowlsqty 24
Measuring cupsqty 8
Measuring spoonsqty 8
Kitchen scalesqty 6
Dough scrapersqty 12
Rolling pinsqty 12
Batter spoonsqty 12
Cake brushesqty 12
Palette knivesqty 12
Oven mittsqty 6
Baking traysqty 12
Cooling racksqty 8
Sievesqty 6
Dough cuttersqty 12
Cutting boardsqty 8
Paring knivesqty 8
Kitchen tongsqty 6
Kitchen rulersqty 6

Equipment

Ovensqty 3
Hand mixersqty 6
Kitchen timersqty 6
Kettlesqty 2

Tableware

Pastry platesqty 30
Coffee cupsqty 24
Drinking glassesqty 30
Pastry forksqty 30
Coffee spoonsqty 24
Serving plattersqty 8
Serving tongsqty 6
Water jugsqty 4

Catering

Coolersqty 3
Serving trays with lidsqty 6
Storage binsqty 12
Giveaway bagsqty 30
Storage boxesqty 24
Allergen labelsqty 40
Recipe cardsqty 30
Groceries
- Wheat flour - 8 kilograms
- Whole wheat flour - 2 kilogram
- Granulated sugar - 3 kilograms
- Powdered sugar - 1 kilogram
- Soft brown sugar - 1 kilogram
- Butter - 3 kilograms
- Margarine - 500 gram
- Eggs - 60 pieces
- Whole milk - 4 liter
- Whipped cream - 2 liters
- Fresh yeast - 250 grams
- Active dry yeast - 4 sachets
- Baking powder - 4 sachets
- Baking soda - 1 packet
- Vanilla sugar - 10 sachets
- Vanilla extract - 1 bottle
- Cocoa powder - 500 gram
- Dark chocolate - 1 kilogram
- Milk chocolate - 500 grams
- White chocolate - 500 gram
- Raisins - 500 grams
- Almonds - 500 grams
- Walnuts - 500 gram
- Grated coconut - 250 gram
- Oatmeal - 500 grams
- Cookie and speculaas spices - 2 jars
- Cinnamon - 1 jar
- Salt - 1 pack
- Olive oil - 1 bottle
- Honey - 1 jar
- Apricot jam - 2 jars
- Strawberry jam - 2 jars
- Lemons - 10 pieces
- Oranges - 6 pieces
- Apples - 12 pieces
- Blueberries - 1 kilogram
- Strawberries - 1 kilogram
- Rosemary - 2 bunches
- Coffee - 3 packs
- Tea - 2 boxes
- Milk for coffee - 4 liters
- Oat milk - 2 liter
- Sugar sticks - 100 pieces
- Sparkling water - 6 bottles
- Still water - 6 bottles
- Apple juice - 4 liter
- Orange juice - 4 liters
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Oven cleaner - 2 bottles
- Paper towels - 6 rolls
- Paper towels - 4 packs
- Trash bags - 2 rolls
- Cling film - 2 rolls
- Baking paper - 6 rolls
- Aluminum foil - 2 rolls
- Disposable gloves - 2 boxes
- Wet toilet paper - 2 packs
- Toilet paper - 24 rolls

Decorations

Name badgesqty 24
Tableclothsqty 6
Menusqty 6

Cleaning

Dish cratesqty 4
Cleaning glovesqty 4
Scouring spongesqty 6
Bucketsqty 3
Mopsqty 3

Tips

Plan one complete measuring setup per workstation where possible: measuring cups, measuring spoons and a kitchen scale. Sharing one scale between several groups quickly creates a queue.
Buy chilled ingredients no earlier than the day before, and keep them refrigerated until the workshop starts. Check quantities against the final participant list rather than the number originally invited.
Allow at least one baking tray and one cooling rack per active oven load. Without enough cooling space, finished bakes stay on hot trays and the next batch is delayed.
Pack more disposable or serving essentials than the recipe count suggests. Coffee cups, drinking glasses, pastry plates, forks and napkins are easy to forget when the focus is on ingredients.
Test every oven, hand mixer and kitchen timer before the day, and check the oven settings with the recipes. Also place oven mitts at each oven so participants are not sharing one pair across stations.

Frequently asked questions

What ingredients do I need for a baking workshop?: Buy the ingredients listed on the selected recipes, multiplied by the number of participants or groups using each recipe. Add around 5–10% extra for spills, weighing errors and damaged ingredients, then keep chilled products refrigerated until use.
How many baking tools do I need per workstation?: Aim for one set of basic measuring tools, mixing bowls, a dough scraper and the recipe-specific tools per workstation. For a group of 12, four stations of three people usually need four scales, four sets of measuring spoons and at least four mixing bowls.
How much coffee and tea should I buy for a baking workshop?: Plan roughly two hot drinks per person for a two- to three-hour workshop, plus water throughout the session. For 12 participants, that means about 24 servings and enough coffee cups, spoons and drinking glasses to avoid washing up during the workshop.
When should I buy ingredients for a baking workshop?: Buy dry ingredients and other non-perishables two to three days ahead so you can check the quantities. Buy eggs, dairy, fruit and other chilled items the day before, and prepare any dough in advance only when the recipe allows it.

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