What you need for a bread baking workshop

Use this shopping list to prepare a hands-on bread baking workshop without last-minute runs to the store. Buy ingredients for each participant or workstation, then set aside the tools needed for mixing, shaping, baking, and serving. Plan for recipe printouts, name badges, drinks, and allergy-safe alternatives as well as flour and yeast. Check oven capacity early: the number of trays and available oven space can determine how many people each station can handle.

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What to bring

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

Furniture

Work tablesqty 6
Chairsqty 14
Buffet table

Tableware

Platesqty 18
Bowlsqty 14
Glassesqty 24
Coffee cupsqty 16
Cutlery setsqty 18
Bread knivesqty 6

Kitchen

Mixing bowlsqty 12
Dough scrapersqty 14
Dough cuttersqty 6
Rolling pinsqty 6
Baking traysqty 8
Riding basketsqty 14
Measuring cupsqty 8
Measuring spoonsqty 8
Kitchen scalesqty 8
Oven mittsqty 6
Cutting boardsqty 6
Cooling racksqty 8
Apronsqty 14
Kitchen towelsqty 12

Equipment

Ovensqty 2
Kettlesqty 2
Coffee machines
Coolersqty 2
Kitchen timersqty 6

Catering

Bread basketsqty 4
Serving plattersqty 6
Butter dishesqty 3
Water jugsqty 3
Coffee and tea tinsqty 3
Name badgesqty 14
Recipe cardsqty 16
Takeaway bagsqty 16
Groceries
- Wheat flour - 8 kilograms
- Whole wheat flour - 3 kilogram
- Rye flour - 1 kilogram
- Fresh yeast - 250 grams
- Dry yeast - 3 packets
- Salt - 500 grams
- Granulated sugar - 500 grams
- Olive oil - 1 liter
- Butter - 500 grams
- Eggs - 12 pieces
- Whole milk - 2 liters
- Sesame seeds - 250 grams
- Sunflower seeds - 250 grams
- Pumpkin seeds - 250 grams
- Flaxseed - 250 grams
- Oatmeal - 500 grams
- Raisins - 500 grams
- Walnuts - 250 grams
- Cinnamon - 1 jar
- Vanilla sugar - 2 sachets
- Baking paper - 2 rolls
- Flour for work surfaces - 1 kilogram
- Butter - 500 grams
- Cream cheese - 400 grams
- Young cheese - 500 grams
- Hummus - 600 grams
- Strawberry jam - 2 jars
- Honey - 1 jar
- Cucumbers - 3 pieces
- Cherry tomatoes - 500 grams
- Grapes - 1 kilogram
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 4 liters
- Oat milk - 2 liter
- Sparkling water - 6 bottles
- Still water - 6 bottles
- Apple juice - 3 liters
- Cola - 2 bottles
- Cola Zero - 2 bottles
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Disinfectant spray - 2 bottles
- Paper towels - 4 rolls
- Toilet paper - 12 rolls
- Trash bags - 2 rolls
- Hand soap - 2 bottles
- Paper napkins - 2 packs
- Aluminum foil - 1 roll
- Cling film - 1 roll

Cleaning

Washing-up tubsqty 2
Waste binsqty 3
Cleaning clothsqty 12
Dish brushesqty 3
Hand soap dispensersqty 2

Tips

Plan one complete ingredient pack per participant or workstation, plus 10% extra flour, yeast, salt, and other recipe-critical ingredients for spills and weighing errors.
Provide one kitchen scale and one set of measuring tools for each workstation where possible. Shared scales slow down the weighing stage and create queues before mixing starts.
Match baking trays, oven mitts, and cooling or serving space to the number of oven batches. Test every oven before the workshop rather than discovering uneven heating during the first bake.
Buy or prepare allergy-safe ingredients before shopping is finished, based on the dietary requirements collected from registrations. Keep these ingredients clearly separated and label the relevant participant pack.
Allow two to three drinks per person for the first hour, including water, coffee, and tea. Chill drinks before guests arrive and set out cups, glasses, plates, cutlery, bread knives, and butter dishes near the serving area.

Frequently asked questions

How much flour do I need for a bread baking workshop?: Use the total flour in one recipe multiplied by the number of participants or workstations. Add about 10% extra to cover spills, dusting, and weighing mistakes, and check the recipe at least 3 days before shopping.
How many mixing bowls and dough scrapers do I need?: Plan one mixing bowl and one dough scraper per active workstation so groups can work at the same time. If equipment is shared, provide at least one set for every two workstations and add 2 spare scrapers.
How many ovens do I need for a bread baking class?: Base the number on tray capacity and recipe baking time, not just participant numbers. Test the ovens at least 1 day ahead and calculate enough space for one batch per workstation or a clearly timed rotation.
What should I prepare the day before a bread workshop?: Check ingredients, allergy requirements, recipes, equipment, and oven space the day before. Weigh dry ingredients into participant packs, chill drinks, print recipes, and set up labels so the welcome briefing can start on time.

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