Bread Tasting Checklist

A bread tasting needs more planning than putting loaves on a table. You need time to confirm suppliers, collect dietary requirements, arrange the tasting order and prepare clear allergen information before guests arrive. This checklist covers the work from choosing the date and sending invitations to setting up tasting stations. It also helps you avoid late jobs such as printing tasting cards, chilling drinks and checking that the bread order is complete.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

Confirm date and location
Put together the test program
2 people
Contact bread suppliers
Send invitations
Process registrations
Collect dietary requirements
Place bread order
Reserve tables and chairs
Prepare the allergen list
2 people
Determine the tasting order
2 people
Design tasting cards
Prepare name badges
Check the shopping list
2 people
Do the shopping
2 people
Chill the drinks
Check bread order
2 people
Prepare spreads
2 people
Wash and cut vegetables
2 people
Portion the cheese and meat
2 people
Print tasting cards
Ventilate the venue
Set up tables
3 people
Set up chairs
2 people
Lay tablecloths
2 people
Set up tasting stations
3 people
Slice bread
3 people
Fill bread baskets
2 people
Set out spreads and toppings
2 people
Place allergen sign
Prepare coffee and tea
2 people
Set up the reception desk
2 people

Event

Welcome visitors
3 people
Explain the tasting program
Serve the first tasting round
3 people
Serve the second tasting round
3 people
Refill drinks
2 people
Restock tasting stations
3 people
Serve the third tasting round
3 people
Set out snack break refreshments
2 people
Serve the fourth tasting round
3 people
Answer questions about allergens
Collect used dishes
2 people
Refill coffee and tea
2 people
Serve the final rehearsal round
3 people
See off the last visitors
2 people

Aftercare

Package leftover food
2 people
Sort and remove waste
2 people
Wash dishes
3 people
Clean the tasting stations
2 people
Take down tables and chairs
3 people
Mop the venue
2 people
Pack decorations and materials
2 people
Return borrowed materials
2 people

What to bring

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

Furniture

Tablesqty 8
Chairsqty 65
Buffet tablesqty 3
Tableclothsqty 8

Tableware

Tasting platesqty 120
Dinner platesqty 65
Bread basketsqty 12
Serving plattersqty 16
Serving tongsqty 12
Butter knivesqty 16
Table knivesqty 65
Forksqty 65
Teaspoonsqty 65
Drinking glassesqty 80
Coffee cupsqty 65

Kitchen

Bread knivesqty 8
Cutting boardsqty 8
Kitchen knivesqty 6
Measuring cupsqty 3
Mixing bowlsqty 6
Coolersqty 4
Cut-resistant glovesqty 4

Equipment

Coffee machinesqty 2
Kettlesqty 2
Toastersqty 2
Extension cordsqty 4
Power stripsqty 4

Decorations

Tasting card holdersqty 12
Menu boardsqty 4
Chalk markersqty 8
Name card holdersqty 65

Lighting

Mood lightingqty 4

Cleaning

Waste binsqty 4
Sorting binsqty 3
Mop set
Broom and dustpanqty 2
Washing-up bowlsqty 3

Catering

Groceries

Tips

Contact bread suppliers early enough to compare their available varieties and confirm quantities before placing the order. Check the delivery or collection details again on the day before the tasting.
Collect dietary requirements with registrations, then use them when preparing the allergen list. Do not leave this until guests arrive, when ingredient information may be difficult to confirm.
Set the tasting order before designing the tasting cards. Numbering the breads in advance keeps the tasting easy to follow and prevents guests from confusing similar loaves.
Prepare spreads, vegetables, cheese and meat in advance, but keep chilled items refrigerated until needed. Portioning everything before setup leaves more time to check the bread and arrange each station.
Allow a separate setup block for tables, chairs, tablecloths, plates, baskets, serving utensils and tasting card holders. Check extension cords and power strips before using coffee machines, kettles or toasters.

Frequently asked questions

How far in advance should I order bread for a tasting?: Place the bread order after confirming the program and expected registrations. Contact suppliers at least 7 days before the tasting, then check the order again 1 day before and on delivery day.
How many breads should I include in a bread tasting?: Plan the number around the program and available tasting time rather than buying every variety. Allow about 15–20 minutes per bread for tasting, notes and discussion, including time to reset the station.
When should I prepare the allergen list for a bread tasting?: Prepare a first version as soon as suppliers and spreads are known, then finalize it 2–3 days before the event. Check it again when the bread order arrives, especially if a supplier has substituted a product.
How early should I set up a bread tasting?: Start venue setup at least 2 hours before guests arrive. This gives you time to ventilate the room, arrange tables and stations, print or place tasting cards, prepare food and check drinks, equipment and the bread order.

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