How to organise a bread tasting

A good bread tasting depends on the order of the programme as much as the bread itself. Start by confirming the date, venue and number of guests, then build the tasting sequence and contact suppliers before placing the final order. Collect dietary requirements early, prepare allergen information and make each sample easy to compare with tasting cards. On the day, allow time to set up separate tasting stations, prepare accompaniments and check that every loaf has arrived.

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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
Confirm date and location
2
Put together the test program
2 people
3
Contact bread suppliers
4
Send invitations
5
Process registrations
6
Collect dietary requirements
7
Place bread order
8
Reserve tables and chairs
9
Prepare the allergen list
2 people
10
Determine the tasting order
2 people
11
Design tasting cards
12
Prepare name badges
13
Check the shopping list
2 people
14
Do the shopping
2 people
15
Chill the drinks
16
Check bread order
2 people
17
Prepare spreads
2 people
18
Wash and cut vegetables
2 people
19
Portion the cheese and meat
2 people
20
Print tasting cards
21
Ventilate the venue
22
Set up tables
3 people
23
Set up chairs
2 people
24
Lay tablecloths
2 people
25
Set up tasting stations
3 people
26
Slice bread
3 people
27
Fill bread baskets
2 people
28
Set out spreads and toppings
2 people
29
Place allergen sign
30
Prepare coffee and tea
2 people
31
Set up the reception desk
2 people

Event

32
Welcome visitors
3 people
33
Explain the tasting program
34
Serve the first tasting round
3 people
35
Serve the second tasting round
3 people
36
Refill drinks
2 people
37
Restock tasting stations
3 people
38
Serve the third tasting round
3 people
39
Set out snack break refreshments
2 people
40
Serve the fourth tasting round
3 people
41
Answer questions about allergens
42
Collect used dishes
2 people
43
Refill coffee and tea
2 people
44
Serve the final rehearsal round
3 people
45
See off the last visitors
2 people

Aftercare

46
Package leftover food
2 people
47
Sort and remove waste
2 people
48
Wash dishes
3 people
49
Clean the tasting stations
2 people
50
Take down tables and chairs
3 people
51
Mop the venue
2 people
52
Pack decorations and materials
2 people
53
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

Set the tasting order before printing the cards. Serve lighter breads first and stronger, denser or more flavoured breads later so early samples do not overwhelm the palate.
Ask for dietary requirements when guests register, not during setup. Prepare the allergen list before the bread order is final, allowing at least 7 days to resolve supplier questions.
Plan one tasting plate and one tasting card per guest, plus about 10% extra for breakages or late additions. Label each station clearly so samples cannot be confused.
Check the bread delivery as soon as it arrives and compare it with the order. Keep a cutting board, bread knife and serving tongs at each preparation point, rather than trying to share one set.
Set up tables, chairs and tasting stations before guests arrive, then chill drinks and prepare spreads, vegetables, cheese and meat. Allow 60–90 minutes for room setup and ventilation.

Frequently asked questions

How many breads should you serve at a bread tasting?: Plan 5 to 8 breads for a tasting of about 60 to 90 minutes. With more than 8 samples, guests often lose track of differences unless you add a break or split the programme into flights.
How much bread do I need per person for a tasting?: Allow roughly 150 to 250 grams of bread per person, depending on how many accompaniments you serve and whether the tasting replaces a meal. Order at least 10% extra so small slices and damaged loaves do not leave anyone short.
When should I order bread for a tasting event?: Confirm availability with suppliers at least 2 weeks ahead and place the final order 5 to 7 days before the event. Reconfirm quantities and collection or delivery details 24 to 48 hours before setup.
How do I organise allergens at a bread tasting?: Collect dietary requirements when registrations open and create the allergen list before printing tasting cards. Keep allergen information beside each station and use separate knives, boards and serving tongs for any bread that needs special handling.

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