Baking workshop shopping list

A baking workshop needs more than flour, sugar and recipes. You also need enough scales, mixing bowls, baking trays, cooling racks and serving pieces for the number of participants, plus coffee, tea and water for the breaks. Buy fresh ingredients as close to the workshop as possible, while non-perishable supplies can be prepared several days ahead. Use this checklist alongside your recipe quantities so nothing is missing when participants arrive.

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What to bring

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

Furniture

Tablesqty 6
Chairsqty 24
Serving cart
Coat racksqty 2

Tableware

Pastry platesqty 30
Coffee cupsqty 24
Water glassesqty 30
Forksqty 30
Teaspoonsqty 30
Cake serversqty 3

Kitchen

Mixing bowlsqty 8
Measuring cupsqty 6
Measuring spoonsqty 6
Kitchen scalesqty 6
Rolling pinsqty 6
Dough scrapersqty 6
Baking pansqty 12
Baking traysqty 8
Baking paper rollsqty 3
Oven mittsqty 6
Cooling racksqty 6
Spatulasqty 8
Whiskqty 6

Equipment

Hand mixersqty 6
Convection ovenqty 3
Kettlesqty 2
Coffee machinesqty 2
Coolersqty 2

Catering

Thermos flasksqty 4
Serving plattersqty 6
Storage binsqty 8
Adhesive labelsqty 40

Decorations

Tableclothsqty 6
Name badgesqty 24
Recipe cardsqty 30

Cleaning

Waste binsqty 4
Hand soap dispensersqty 2
Cleaning clothsqty 12
Floor mop
Bucketqty 2
Washing-up bowlsqty 3

Groceries

Groceries
- Wheat flour - 5 kg
- Gluten-free flour - 1 kg
- Granulated sugar - 2 kg
- Brown sugar - 1 kg
- Powdered sugar - 1 kg
- Unsalted butter - 2 kg
- Vegan baking margarine - 500 g
- Eggs - 36 pieces
- Whole milk - 4 liter
- Oat milk - 2 liter
- Whipped cream - 1 liter
- Baking powder - 4 sachets
- Baking soda - 1 packet
- Vanilla sugar - 3 packets
- Vanilla extract - 1 bottle
- Cinnamon - 1 jar
- Cocoa powder - 250 g
- Dark chocolate - 750 g
- White chocolate - 500 g
- Raisins - 500 g
- Walnuts - 400 g
- Almonds - 400 g
- Apples - 3 kg
- Lemons - 6 pieces
- Apricot jam - 2 jars
- Strawberry jam - 2 jars
- Chocolate sprinkles - 2 packs
- Chocolate sprinkles - 2 packs
- Sugar pearls - 2 bags
- Toppings - 4 bags
- Coloring - 1 set
- Salt - 1 pack
- Sunflower oil - 1 bottle
- Coffee - 2 packs
- Tea - 2 boxes
- Sugar cubes - 1 pack
- Coffee milk - 2 bottles
- Mineral water - 24 bottles
- Apple juice - 4 liter
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Scouring sponges - 2 packs
- Paper towels - 6 rolls
- Trash bags - 2 rolls
- Toilet paper - 24 rolls

Tips

Plan one complete workstation for every two to four participants, depending on the recipe. This usually means checking your supply of mixing bowls, measuring tools, rolling pins, spatulas and dough scrapers before shopping.
Buy ingredients from the recipes in measured quantities, then add a small buffer of about 10% for spills, weighing mistakes and shared ingredients. Keep dietary alternatives separate and label them clearly.
Purchase fresh ingredients one or two days before the workshop. Check eggs, butter, dairy, fruit and other chilled items on the day itself, rather than relying on an earlier delivery.
Allow at least one baking tray or pan per recipe batch, and check the oven capacity before finalising quantities. If several groups bake at once, schedule batches so trays and cooling racks are not needed twice at the same time.
Plan refreshments separately from the baking ingredients: provide two to three drinks per person for the first hour, plus enough cups, glasses, forks and teaspoons. Set out coffee, tea and water before participants arrive.

Frequently asked questions

What do I need for a baking workshop?: You need recipe ingredients, printed recipe cards, measuring tools, mixing bowls, baking pans or trays, baking paper, utensils, oven mitts and cooling racks. For refreshments, allow two to three drinks per person during the first hour and provide cups, glasses and serving pieces.
How many baking tools do I need per participant?: For a practical setup, plan one shared workstation for every two to four participants. Each workstation should have access to a mixing bowl, measuring tools, a spatula or whisk and the tools required by the recipe; provide one scale for each group where possible.
When should I buy ingredients for a baking workshop?: Buy flour, sugar, baking powder and other non-perishable ingredients up to 3–7 days beforehand. Buy chilled and fresh ingredients 1–2 days before the workshop, then check them again on the morning of the event.
How much coffee and tea should I prepare for a baking class?: Prepare at least two drinks per person for the first hour, then add one drink per person for each additional hour. Keep extra hot water available in kettles or thermos flasks so you can refill without interrupting the workshop.

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