What you need for a pastry workshop

A pastry workshop needs more than flour, butter and a recipe. You’ll need enough ingredients for each participant, plus shared tools, baking equipment, serving ware and drinks. Plan quantities from the number of workstations rather than only the guest count: one scale, mixer and set of bowls may serve a small group, but larger classes need duplicates. Buy fresh ingredients shortly before the workshop, and separate allergen-safe ingredients before participants arrive.

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What to bring

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

Furniture

Work tablesqty 6
Chairsqty 24
Presentation table
Waste binsqty 3

Tableware

Pastry platesqty 24
Coffee cupsqty 24
Water glassesqty 24
Teaspoonsqty 24

Equipment

Convection ovensqty 2
Hand mixersqty 6
Kitchen scalesqty 6
Refrigerators
Kettlesqty 2
Coffee machinesqty 2
Hot platesqty 4
Extension cordsqty 4
Power stripsqty 6

Kitchen

Mixing bowlsqty 12
Measuring cupsqty 6
Measuring spoonsqty 6
Rolling pinsqty 6
Baking traysqty 12
Tartlet moldsqty 24
Nozzle setsqty 12
Palette knivesqty 12
Dough scrapersqty 12
Crowd controllersqty 6
Wooden spoonsqty 6
Sievesqty 6
Oven mittsqty 6
Cooling racksqty 8
Cutting boardsqty 6
Paring knivesqty 6
Storage binsqty 12

Decorations

Name card holdersqty 24
Table runnersqty 6
Menu standsqty 4

Cleaning

Dish brushesqty 4
Cleaning clothsqty 12
Floor squeegeesqty 2
Bucketsqty 2

Catering

Groceries
- Bread flour - 5 kilo
- Almond flour - 1 kilo
- Granulated sugar - 3 kilos
- Icing sugar - 2 kilos
- Brown sugar - 1 kilo
- Unsalted butter - 3 kilo
- Eggs - 60 pieces
- Whole milk - 6 liters
- Whipped cream - 3 liters
- Mascarpone - 1 kilo
- Cream cheese - 1 kilo
- Dark chocolate - 1,5 kilo
- Milk chocolate - 1 kilo
- White chocolate - 1 kilo
- Cocoa powder - 500 gram
- Vanilla extract - 2 bottles
- Vanilla sugar - 10 sachets
- Vanilla beans - 12 pieces
- Cornstarch - 500 grams
- Gelatin sheets - 30 pieces
- Baking powder - 2 sachets
- Baking soda - 1 package
- Salt - 500 grams
- Cinnamon - 1 jar
- Nutmeg - 1 jar
- Lemons - 12 pieces
- Oranges - 8 pieces
- Raspberries - 1 kilo
- Strawberries - 1.5 kilos
- Blueberries - 750 grams
- Apricot jam - 2 jars
- Raspberry jam - 2 jars
- Honey - 1 jar
- Gel food coloring - 6 tubes
- Desiccated coconut - 500 grams
- Sliced almonds - 500 grams
- Pistachios - 500 grams
- Hazelnuts - 500 grams
- Chocolate sprinkles - 500 gram
- Sprinkles - 6 jars
- Edible flower petals - 4 boxes
- Baking paper - 4 rolls
- Aluminum foil - 2 rolls
- Disposable piping bags - 100 pieces
- Cupcake liners - 100 pieces
- Cardboard cake boxes - 24 pieces
- Cake boards - 24 pieces
- Coffee beans - 1 kilo
- Tea bags - 80 pieces
- Sugar sticks - 100 pieces
- Oat milk - 4 liters
- Still water - 24 bottles
- Sparkling water - 24 bottles
- Apple juice - 6 liters
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Paper towels - 8 rolls
- Paper napkins - 100 pieces
- Garbage bags - 30 pieces
- Nitrile gloves - 2 boxes
- Cling film - 2 rolls

Tips

Plan one complete ingredient set per recipe and workstation, then add 10% extra for spills, failed dough and weighing mistakes. This is especially useful for flour, sugar, butter, eggs and decoration ingredients.
Allow one kitchen scale, mixing bowl and rolling pin per workstation where possible. If equipment is shared, prepare a clear rotation so participants are not waiting during weighing or baking.
Buy chilled ingredients no earlier than one day before the workshop and keep them refrigerated until setup. Bring butter and eggs to the required temperature only when the recipe calls for it.
Prepare serving items for every participant plus 10% spare: pastry plates, coffee cups, water glasses and teaspoons. Spares cover breakage, seconds and helpers who join the tasting.
Check power before buying or setting up equipment. Count ovens, hand mixers, coffee machines and kettles together, then use extension cords and power strips only where the venue permits them.

Frequently asked questions

How much extra pastry ingredients should I buy?: Buy about 10% more than the recipe quantities for the registered participants. For a group of 20, that means ingredients for roughly 22 portions, especially for flour, butter, eggs and sugar.
How many pastry tools do I need per participant?: Aim for one basic tool set per workstation, not necessarily per person. A workstation should have at least one mixing bowl, scale, measuring set, rolling pin, scraper and baking tray; add duplicates if more than three people share it.
When should I buy fresh ingredients for a pastry workshop?: Buy dairy, eggs, fruit and other chilled ingredients within 24 hours of the workshop. Chill them as soon as they arrive and keep them refrigerated until the workstations are prepared.
How many plates and cups do I need for the workshop?: Count one pastry plate, coffee cup, water glass and teaspoon per participant, then add 10% spare. For 30 participants, prepare at least 33 of each item where possible.

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