Bread tasting shopping list

A bread tasting needs more than a selection of loaves. You also need enough tasting plates, knives, serving tools, spreads, drinks and labels to keep the table moving. Use this list to shop for the tasting itself, then check the dietary requirements before ordering bread or preparing food. Plan portions by guest rather than buying one loaf of everything: small samples let people compare more breads without creating unnecessary leftovers.

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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
- White loaf bread - 4 loaves
- Whole grain farmhouse bread - 4 loaves
- Multigrain bread - 4 loaves
- Sourdough bread - 4 loaves
- Spelt bread - 3 loaves
- Rye bread - 3 loaves
- Focaccia - 5 pieces
- Ciabatta - 5 pieces
- Baguettes - 8 pieces
- Gluten-free bread - 4 loaves
- Unsalted butter - 2 kilos
- Salted butter - 1 kilo
- Plain cream cheese - 2 kilos
- Plain hummus - 2 kilos
- Hummus paprika - 1 kilo
- Avocado - 12 pieces
- Goat cheese - 1,5 kilo
- Brie - 1.5 kilos
- Aged cheese - 2 kilo
- Honey - 3 jars
- Strawberry jam - 3 jars
- Apricot jam - 2 jars
- Peanut butter - 3 jars
- Chocolate spread - 2 jars
- Olive oil - 2 liters
- Balsamic vinegar - 2 bottles
- Garlic - 6 bulbs
- Fresh basil - 6 bunches
- Fresh thyme - 4 bunches
- Rosemary - 4 bunches
- Sea salt - 500 grams
- Black pepper - 250 grams
- Chili flakes - 100 grams
- Cucumber - 10 pieces
- Tomatoes - 5 kilos
- Cherry tomatoes - 3 kilos
- Bell peppers - 3 kilos
- Arugula - 1.5 kilos
- Red onion - 1 kilo
- Grapes - 4 kilos
- Apples - 40 pieces
- Figs - 2 kilos
- Walnuts - 1 kilo
- Almonds - 1 kilo
- Herb cream cheese - 1.5 kilos
- Smoked salmon - 1.5 kilos
- Raw ham - 1.5 kilos
- Salami - 1.5 kilos
- Coffee beans - 2 kilos
- Black tea - 2 boxes
- Herbal tea - 2 boxes
- Sugar - 2 kilos
- Milk - 8 liters
- Oat milk - 4 liters
- Sparkling water - 24 bottles
- Still water - 24 bottles
- Apple juice - 8 liters
- Grape juice - 8 liter
- Lemons - 20 pieces
- Ice cubes - 10 kilos
- Paper napkins - 300 pieces
- Paper towels - 8 rolls
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Baking paper - 2 rolls
- Storage containers - 30 pieces
- Disposable gloves - 2 boxes
- Trash bags - 3 rolls
- Dishwasher tablets - 1 pack
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Disinfectant wipes - 2 packs
- Toilet paper - 24 rolls

Tips

Allow 60–100 g of bread per guest for a tasting with several varieties. Order extra only for the breads you expect people to want with cheese, meat or spreads.
Provide one tasting plate per guest, plus at least 10% extra. Give each station its own bread knife, cutting board, serving tongs and platter so guests do not queue.
Buy or prepare 3–4 spread options for every 10 guests, and portion cheese, meat and vegetables before guests arrive. This prevents the first table from using everything before later groups taste it.
Plan two to three drinks per person for the first hour, then add coffee or tea if the session lasts longer. Chill drinks before setup and check that you have enough drinking glasses as well as coffee cups.
Print tasting cards and the allergen list at least one day ahead. Keep separate knives and boards available for allergen-sensitive foods, and label each bread and spread at the tasting station.

Frequently asked questions

How much bread do I need for a bread tasting?: Allow 60–100 g of bread per person when guests taste several varieties. For 20 guests, that is about 1.2–2 kg in total, divided across the breads in the programme.
How many tasting plates and knives do I need?: Plan one tasting plate and one table knife per guest, plus 10% spare. For 20 guests, prepare at least 22 plates and knives, along with one bread knife and serving tool per station.
How many spreads should I buy for a bread tasting?: Prepare 3–4 different spreads for every 10 guests, with roughly 30–50 g of each spread per person. Buy more of popular options if bread will also be served with cheese, meat or vegetables.
When should I order bread for a tasting?: Place the bread order as soon as registrations and dietary requirements are confirmed, preferably at least 5–7 days before the tasting. Check the delivery or collection on the day before setup so missing loaves can still be replaced.

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