• Pantry Organization

Learn How To Organize Your Pantry From A Food Blogger

Happy New Year! It’s 2018 and it’s a great time to organize. My first task was to tackle my “pantry”. Although I dream of a walk-in pantry one day, that’s not my reality at the moment. That being said, my tips and tricks in this post can apply to the smallest and biggest pantries out there. Even if I wasn’t a food blogger, I would still have various flours and sugars on hand. This post will focus on just that, flours and sugars and with the help of Cambro commercial containers, you will be breathing a little easier when you open those pantry doors or cabinets.

During the years between graduate school and photography school, I actually attended design school. Yes, I know, lots of learning was going on during my 20’s and 30’s. During my time at the Rhode Island School of Design I was working as a design consultant with California Closets and enjoyed designing storage solutions for grand walk-ins, reach-ins, garages, crafts rooms and of course pantries. I still love to organize and it’s always an on-going project especially when you have children.

I wanted to provide some basic steps to get your pantry flours and sugars organized. I followed these same steps when designing spaces for California Closets clients as well. Take inventory and assess what is used the most. Measure the space available.

Take an Inventory. Understanding how many items you have and what you use most often helps determine how many containers you need and where to place items. I typically have 5 lb bags of Whole Wheat Flour, Bread Flour and All-purpose Flour. I also have speciality 1 lb bags of coconut, rye and tapioca flours. The specialty flours are not used as often so I choose to keep them in their resealable bags and store them all together in one convenient container. For sugars I always have dark brown and light brown sugar. Additionally, powdered sugar is on hand, but not used as much so I add that bag to the specialized flour container.

Measure. Measuring the available space for your flours and sugars is key. If you have a walk-in pantry you want to measure how deep your shelves are (hopefully 16″ or so) and the height between each shelf. If you have adjustable shelves, that is a bonus. Do the same if you only have a base cabinet or a shelf in a closet. It’s important to know what space you are working with so you can design a functional space. My flour and sugar storage is on a shelf in a closet. The shelf is 16″ deep and there is no shelf above. The containers I choose worked perfectly because I could place 2 containers back to back, placing the less frequently used flour in the back.

Plan and Execute.  Now it’s time to put your plan into action. Only focusing on flours and sugars provides a manageable goal compared to taking on your entire kitchen or pantry space. Once you conquer this process you will be set to take on more organizational challenges. I used blue painters tape and a sharpie to label each container. Label before or after filling the containers, don’t leave it to the end since some flours look similar. The containers are key to this whole process. I recommend square, clear containers, with air tight lids. Additionally, lids that can be fully removed is key as it allows you to scoop out the ingredients was ease. Square because it maximizes the space and clear because you can see the ingredients quickly, read the label to confirm and move along with your recipe. All of the containers I used are listed below.

Organizing a pantry can seem daunting, but breaking it down to sections, like only flours and sugars creates a smaller more attainable goal that will set you on a path of success for larger projects.

Pro Tip
Find a local restaurant supply store to purchase and see your container options.

pantry organization

 

Do you have an pantry organizational question? Leave a comment below

pantry organization by make and taste
Pantry Organization
pantry organization by make and taste

Products Used:

XLarge Container held 4 1-lb bags of specialty flours, 1 2-lb bag of powdered sugar and 1 bag of specialty chips
24 Quart Cambro Container +  Lid

Large Container held 1.5 5lb bag of flour. I often have 2 bags of AP Flour so the large size worked great
6 Quart Cambro Container + Lid

Medium Container held 1 5-lb bag of flour and bag of white sugar
4 Quart Cambro Container + Lid

Small Container held 1 2-lb bag of brown or light brown sugar
2 Quart Cambro Container + Lid 

(This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links)

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