Baking Workshop Shopping List

Use this shopping list to prepare a baking workshop without running short of tools, ingredients, or serving items. Plan ingredients by recipe and participant count, then separate non-perishable supplies from fresh groceries. Equipment such as scales, mixers, oven mitts, baking trays, and cooling racks needs checking before the workshop, not on the day itself. Keep fresh ingredients refrigerated and arrange each workstation with the correct tools and recipe card.

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What to bring

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

Furniture

Work tablesqty 6
Chairsqty 16
Serving buffet

Kitchen

Mixing bowlsqty 12
Mixing bowlsqty 6
Measuring cupsqty 6
Measuring spoonsqty 6
Kitchen scalesqty 6
Dough scrapersqty 12
Wooden spoonsqty 12
Rolling pinsqty 6
Brushesqty 6
Spatulasqty 12
Whiskqty 6
Knivesqty 12
Cutting boardsqty 6
Muffin tinsqty 6
Baking traysqty 12
Cake pansqty 6
Oven mittsqty 6
Cooling racksqty 6

Equipment

Convection ovensqty 3
Hand mixersqty 6
Kettlesqty 2

Tableware

Pastry platesqty 16
Coffee cupsqty 16
Glassesqty 16
Cutlery setsqty 16

Decorations

Name badgesqty 16
Recipe cardsqty 16

Catering

Serving traysqty 6
Cake boxesqty 16
Reusable apronsqty 16
Groceries
- Wheat flour - 5 kg
- Cake flour - 2 kg
- Whole wheat flour - 1 kg
- Granulated sugar - 2 kg
- Powdered sugar - 1 kg
- Brown sugar - 1 kg
- Vanilla sugar - 10 sachets
- Baking powder - 4 sachets
- Baking soda - 1 packet
- Dry yeast - 8 packets
- Salt - 1 pack
- Cinnamon - 2 jars
- Cardamom - 1 jar
- Vanilla extract - 2 bottles
- Cocoa powder - 500 g
- Dark chocolate - 1 kg
- Milk chocolate - 500 g
- Chocolate chips - 750 g
- Raisins - 500 g
- Walnuts - 500 g
- Sliced Almonds - 250 g
- Coconut flakes - 250 g
- Oatmeal - 500 g
- Unsalted butter - 2 kg
- Margarine - 500 g
- Eggs - 30 pieces
- Whole milk - 4 liter
- Buttermilk - 2 liters
- Whipped cream - 1 liter
- Cream cheese - 1 kg
- Crème fraîche - 500 ml
- Apples - 2 kg
- Lemons - 8 pieces
- Oranges - 6 pieces
- Strawberries - 1 kg
- Icing - 4 tubes
- Food coloring - 3 bottles
- Sprinkles - 6 jars
- Jam - 2 jars
- Honey - 1 jar
- Coffee - 2 packs
- Tea - 2 boxes
- Milk for coffee - 4 liters
- Sugar sticks - 100 pieces
- Still water - 12 bottles
- Sparkling water - 12 bottles
- Apple juice - 4 liter
- Orange juice - 4 liters
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Paper towels - 6 rolls
- Toilet paper - 12 rolls
- Garbage bags - 30 pieces
- Baking paper - 3 rolls
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Freezer bags - 2 boxes
- Disposable gloves - 2 boxes
- Napkins - 100 pieces

Cleaning

Washing-up tubsqty 3
Waste binsqty 3
Hand soap dispensersqty 2
Kitchen towelsqty 12
Scouring spongesqty 6

Tips

Buy or confirm non-perishable ingredients at least 3–5 days before the workshop, then purchase fresh groceries 1–2 days before baking. This leaves time to replace missing items.
Allow one complete set of basic measuring tools per 2–3 participants where possible. Include measuring cups, measuring spoons, kitchen scales, mixing bowls, whisks, spatulas, and wooden spoons.
Check every oven, hand mixer, baking tray, muffin tin, and cake pan at least 3 days in advance. Test that the ovens heat properly and that you have enough capacity for the selected recipes.
Set aside at least 1 cooling rack per baking tray in use, plus oven mitts for each active oven area. Cooling space is easy to underestimate when several batches finish close together.
Prepare one recipe card and name badge per participant at least 1 day before the workshop. Sort ingredients by recipe and weigh dry ingredients before participants arrive to reduce delays.

Frequently asked questions

How much equipment do I need for a baking workshop?: Plan one workstation for every 2–3 participants. Each workstation should have a mixing bowl, measuring tools, a whisk or wooden spoon, a spatula, and access to a kitchen scale; provide at least one hand mixer per 4–6 participants.
When should I buy ingredients for a baking workshop?: Purchase shelf-stable ingredients 3–5 days ahead and fresh groceries 1–2 days before the session. Store dairy, eggs, and other chilled ingredients refrigerated until setup.
How many ovens and baking trays are needed?: Match oven capacity to the number of batches and allow extra time if trays must be reused. As a practical minimum, have one baking tray, muffin tin, or cake pan for each recipe batch that needs to bake at the same time.
What should I prepare the day before a baking workshop?: Print recipe cards and name badges, confirm the participant list and dietary requirements, sort ingredients by recipe, and check all tools. Keep at least 60 minutes on the day itself for workstation setup and oven preheating.

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