What you need for a bread baking workshop

A bread baking workshop needs more than flour and yeast. Plan ingredients by recipe and participant count, then check that every workstation has a mixing bowl, scale, scraper and access to a tested oven. You will also need baking trays, baking paper, cooling and storage options, plus plates, cups and serving baskets for the finished loaves. Order specialist ingredients early and buy fresh vegetables, herbs and other perishable items close to the workshop date.

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What to bring

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

Furniture

Work tablesqty 8
Chairsqty 36
Stoolsqty 6
Waste binsqty 4

Kitchen

Mixing bowlsqty 12
Measuring cupsqty 8
Kitchen scalesqty 8
Dough scrapersqty 12
Dough cuttersqty 12
Rolling pinsqty 8
Pastry brushesqty 8
Bread knivesqty 6
Cutting boardsqty 8
Kitchen towelsqty 24

Equipment

Ovensqty 4
Kitchen mixersqty 4
Kitchen timersqty 8
Coolersqty 4
Extension cordsqty 4

Tableware

Platesqty 40
Coffee cupsqty 40
Drinking glassesqty 40
Cutlery setsqty 40
Serving plattersqty 12

Catering

Bread basketsqty 8
Lockable storage containersqty 12
Aluminum baking traysqty 12
Baking paper rollsqty 6
Ice packsqty 16
Groceries
- Wheat flour - 15 kilograms
- Whole wheat flour - 5 kilograms
- Rye Flour - 2 kilogram
- Spelt flour - 3 kilograms
- Instant yeast - 500 grams
- Fresh yeast - 500 gram
- Fine salt - 1 kilogram
- Granulated sugar - 1 kilogram
- Honey - 1 jar
- Olive oil - 2 liters
- Butter - 1 kilogram
- Eggs - 30 pieces
- Whole milk - 4 liter
- Oat milk - 4 liters
- Water - 12 liters
- Sesame seeds - 500 gram
- Sunflower seeds - 500 grams
- Pumpkin seeds - 500 grams
- Flaxseed - 500 grams
- Walnuts - 500 gram
- Raisins - 500 grams
- Dried cranberries - 500 gram
- Sun-dried tomatoes - 4 jars
- Green olives - 3 jars
- Garlic - 6 bulbs
- Red onions - 2 kilograms
- Cherry tomatoes - 2 kilograms
- Fresh rosemary - 6 bunches
- Fresh thyme - 6 bunches
- Dried oregano - 1 jar
- Paprika powder - 1 jar
- Black pepper - 1 jar
- Coarse sea salt - 1 jar
- Parmesan cheese - 1 kilogram
- Cream cheese - 1 kilogram
- Hummus - 1 kilogram
- Young cheese - 2 kilograms
- Hard sausage - 1 kilogram
- Jam - 4 jars
- Chocolate sprinkles - 2 packs
- Coffee - 2 kilograms
- Black tea - 2 boxes
- Herbal tea - 2 boxes
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Sparkling water - 6 bottles
- Still water - 8 bottles
- Apple juice - 4 liter
- Orange juice - 4 liters
- Lemons - 12 pieces
- Milk powder - 500 grams
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Paper towels - 8 rolls
- Hand soap - 4 bottles
- Paper napkins - 200 pieces
- Trash bags - 40 pieces
- Cling film - 2 rolls
- Aluminum foil - 2 rolls
- Freezer bags - 40 pieces

Decorations

Name badgesqty 40
Table signsqty 12

Cleaning

Washing-up tubsqty 4
Cleaning spongesqty 12
Hand soap dispensersqty 4

Tips

Prepare one complete workstation for every two to three participants. Each station should have a mixing bowl, kitchen scale, measuring cups, dough scraper, dough cutter and rolling pin.
Weigh ingredients before participants arrive and prepare dough starters in advance if the recipes require them. This prevents the first 30 minutes from being lost to measuring and waiting.
Allow at least one baking tray per oven batch, plus spare trays if several recipes bake at different temperatures. Buy enough baking paper to line every tray and keep a spare roll available.
Plan serving and storage before the bread comes out of the oven. Provide bread baskets or serving platters for tasting, and lockable storage containers for leftovers or dough that must rest.
Test every oven and kitchen mixer at least one day beforehand. Check extension cords, timers and oven space, and keep coolers with ice packs ready for ingredients that must stay chilled.

Frequently asked questions

How much flour do I need for a bread baking workshop?: Use the recipe quantity multiplied by the number of participants or teams, then add 10% for weighing errors, spills and a small amount for dusting. For example, a recipe using 500 g per loaf needs 11 kg for 20 loaves after adding that reserve.
How many mixing bowls and kitchen scales are needed?: Provide one mixing bowl for each workstation and one kitchen scale for every two participants if teams share equipment. For 12 participants working in pairs, prepare 6 bowls and 6 scales for a smooth start.
What should I buy for serving bread at the workshop?: Prepare one plate and drinking glass per participant, plus coffee cups and cutlery if you are serving refreshments. Add at least two bread baskets or serving platters for each tasting table and keep kitchen towels and bread knives nearby.
When should I buy ingredients for a bread baking workshop?: Order flour, yeast and other shelf-stable ingredients 7 to 10 days ahead, especially when recipes use specialist items. Buy vegetables, herbs and other fresh ingredients 1 to 2 days before the workshop, then check all quantities again on the day before.

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