How to organise a baking workshop

A baking workshop runs smoothly when the preparation is finished before participants arrive. Start by fixing the venue, date and group size, then choose recipes that fit the available ovens and the workshop time. Collect dietary requirements during registration and turn the recipes into one checked shopping list. On the day, portion ingredients, prepare each workstation and preheat the ovens before welcoming the group. Leave time for hand washing and a clear explanation before anyone starts mixing.

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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

1
Reserve venue
2
Confirm date and time
3
Send invitations
2 people
4
Process registrations
5
Collect dietary requirements
6
Create participant list
7
Select recipes
2 people
8
Print recipe cards
9
Set up workstations
2 people
10
Check the shopping list
11
Do the shopping
2 people
12
Set out non-perishable ingredients
13
Check fresh ingredients
14
Remind participants
15
Open room
2 people
16
Set up tables
3 people
17
Set up chairs
2 people
18
Set up workstations
3 people
19
Portion ingredients
3 people
20
Preheat the ovens
2 people
21
Set out coffee and tea
2 people
22
Set up the reception table
2 people

Event

23
Receive participants
3 people
24
Explain the workshop
2 people
25
Have hands washed
2 people
26
Make Dough and Batter
4 people
27
Fill Baking Pans
3 people
28
Put pastries in the oven
3 people
29
Serve coffee and tea
2 people
30
Refill drinks
31
Check baked goods
2 people
32
Let baked goods cool
2 people
33
Decorate baked goods
4 people
34
Present the baked goods
2 people
35
Serve the tasting
3 people
36
Clear the worktables
3 people
37
Pack leftover products
2 people

Aftercare

38
Wash dishes
3 people
39
Clean kitchen equipment
2 people
40
Clear tables and chairs
3 people
41
Collect waste
2 people
42
Clean the room
3 people
43
Check stock
44
Return materials
2 people
45
Distribute leftover food
2 people

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

Tips

Set the group size according to your equipment, not just the room. Count one complete workstation per small group, including a mixing bowl, measuring tools, rolling pin and baking tray.
Choose recipes only after checking the ovens and baking time. Build in at least 15 minutes for preheating and avoid recipes that require more trays or oven space than you have.
Close registration with enough time to shop accurately. Collect dietary requirements at least 7 days before the workshop, then check every ingredient and label substitutions before portioning.
Prepare ingredients in portions before participants arrive. This prevents one group from using too much flour or sugar and makes missing ingredients visible while there is still time to replace them.
Open the room at least 45 minutes before the start. Set out recipe cards, utensils and ingredients, prepare coffee and tea, and have participants wash their hands before the explanation begins.

Frequently asked questions

How far in advance should I organise a baking workshop?: Reserve the venue and confirm the date at least 4 weeks ahead. Send invitations early enough to close registrations and collect dietary requirements 7 days before the workshop.
How many people can take part in a baking workshop?: Base the number on your workstations and oven capacity. Plan for one workstation per small group and enough baking trays for every group to work without waiting for the same tray.
When should I prepare ingredients for a baking workshop?: Set out non-perishable ingredients before participants arrive and check fresh ingredients on the day. Portioning can be done in advance, while chilled or perishable items should stay cooled until needed.
How early should I arrive before a baking workshop?: Open the room at least 45 minutes before the start. Use that time to arrange tables and chairs, set up workstations, preheat the ovens, prepare drinks and check the reception table.

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