Essential Baking Ingredients: How to Stock Your Pantry
In this baking ingredients guide, you will be armed with everything you need to know about flour, sugar, chocolate, leaveners, spices, and other pantry staples. Build your baking pantry with all of the essential ingredients to keep stocked for everyday baking.
This comprehensive list of essential baking ingredients is broken down into “must-have” and “nice-to-have” lists for stocking your pantry, along with brand recommendations, if applicable. You should be set up so that you never need to make an emergency trip to the grocery store mid-recipe (or late at night!). You will be well-stocked for any recipes that come your way unless it includes a specialty ingredient.
And a pro tip from my grandma – once a baking ingredient is about half used up, add it to your next grocery list so you never run out!
If you have any questions about the ingredients, feel free to ask in the comments below!
1. Flour
Must-Have Flour
All-purpose flour is the workhorse of the basic baking pantry. The middle-of-the-road protein content allows the flour to be sturdy enough to hold its structure for things like yeast breads, but still light enough to produce a tender crumb in a layer cake. It is shelf-stable and has a mild flavor, making it perfect for cookies, quick breads, muffins, cupcakes, cakes, pie dough, and so much more!
Nice-to-Have Flours
These specialty flours may deserve a place in your pantry as well, depending on the different types of recipes you’d like to tackle. Add them as needed!
- Bread flour has a higher protein content and produces wonderfully chewy yeast bread. [Make these: Milk Bread, Copycat Pizza Hut Breadsticks, Italian Bread]
- Cake flour has a lower protein content which creates a fine and tender crumb for light and soft cakes and cupcakes. [Make these: Angel Food Cake, Coconut Cake, New York Crumb Cake, Homemade Funfetti Cupcakes]
- Whole wheat flour uses both the bran and germ from the wheat seed, which results in a denser, more flavorful baked good. [Make these: Whole Wheat Sandwich Bread, Irish Brown Bread]
- White whole wheat flour is milled from a white wheat berry and has a milder and sweeter flavor than traditional whole wheat flour.
- Self-rising flour has baking powder and salt already mixed in. It’s not one I use myself, but some of your recipes may call for it.
- Cornmeal is essential for cornbread, cornbread muffins, cheesy corn casserole, savory waffles, and more.
- Cornstarch is finely ground corn flour and is commonly used to thicken puddings, pastry creams, and pie fillings.
- Other non-wheat flours such as nut flours, seed flours, and gluten-free blends are becoming increasingly common.
How to Store Flour
Most flour can be kept in airtight containers at room temperature (I use OXO pop containers), however, whole wheat flours and nut and seed flours are more prone to going rancid, so I recommend keeping those in airtight containers or bags in the freezer.
Where to purchase specialty flours
While you will find all-purpose flour in the baking aisle of every grocery store, and most also stock bread flour and cake flour, depending on where you live, you could have trouble finding some of these. Below are links to where you can purchase them online:
Bread Flour / Cake Flour / Whole Wheat Flour / White Whole Wheat Flour / Self-Rising Flour
⭐️ Read a more in-depth discussion about all types of flours, their protein levels, and the types of recipes each one is best-suited for >> Flour 101
2. Leaveners
Leaveners react with other ingredients to cause a chemical reaction, which is what gives baked goods lift and rise. Think tall and light muffins and cakes, thick and chewy cookies, fluffy pancakes, etc.
Must-Have Leaveners
- Baking soda is a base, which means it needs to react with an acid to create carbon dioxide, which is what gives rise to baked goods. For this reason, you’ll often see a recipe that includes baking soda also include an ingredient like buttermilk, natural cocoa powder, lemon juice, cream of tartar, yogurt, etc.
- Baking powder is a mix of baking soda, cream of tartar (an acid), and, sometimes, cornstarch. Since baking powder already contains an acid (cream of tartar), it is typically paired with non-acidic ingredients, such as whole milk and Dutch-process cocoa powder.
- Yeast might not be a must-have for you if you have zero interest in baking bread; otherwise, keep both active dry and instant (or rapid rise) in your pantry.
⭐️ Find out more about the differences between baking soda and baking powder, know when to use them, and how to check if they are expired >> Baking Soda vs. Baking Powder
3. Sugars
Must-Have Sugars
- Granulated sugar is basic “white sugar” is the default ingredient when a recipe simply calls for sugar.
- Brown sugar is white sugar with molasses added. Light brown sugar has less molasses, while dark brown sugar has more molasses added in.
- Powdered sugar is also known as confectioners’ sugar or icing sugar, is ultra-finely ground granulated sugar until it reaches a powdered state. It is usually mixed with an anti-caking agent to prevent clumping. This is the sugar typically used in frostings since it dissolves into butter so easily.
Other Sweeteners
These are additional types of sugar and sweeteners that I keep stocked, as well:
- Honey
- Molasses (do not use blackstrap molasses for baking unless the recipe specifically calls for it)
- Corn Syrup
- Pure Maple Syrup (not pancake syrup)
- Decorator/Coarse Sugar
4. Cocoa Powder
Must-Have Cocoa Powder
Natural unsweetened cocoa powder is the cocoa powder that you like grew up seeing in your mom’s cabinet (think that can of Hershey’s cocoa powder!) and is the one most called for in baking recipes. You can find it in your local grocery store in the baking aisle! [Make These: Texas Sheet Cake, No-Bake Cookies, Devil’s Food Cake, Triple Chocolate Muffins]
Nice-to-Have Cocoa Powder
Dutch-process cocoa powder has been alkalized to neutralize its natural acidity. The result is a richer cocoa powder that is darker in color and has a more mellow, less sharp-tasting flavor. [Make These: The Best Chocolate Cake Recipe, Ultimate Chocolate Cupcakes, Better-Than-Box Mix Brownies]
It is often difficult to find at grocery stores but can be purchased online.
⭐️ Dive deeper into the differences between natural unsweetened cocoa powder and Dutch-process cocoa powder, and learn when you should use each one >> Cocoa Powder 101
5. Salt
Must-Have Salt
Table salt is the go-to salt of choice for baking. It dissolves easily and isn’t overpowering; I have come across recipes that call for kosher salt, but I often find it to be too coarse, depending on the brand. My recommendation is always to use table salt! (If you come across a recipe that calls for kosher and you want to use table salt, this salt conversion chart is very handy.)
Nice-to-Have Salt
Flaky sea salt, also referred to as fleur de sel or Maldon salt, can be an incredible finish to cookies, brownies or caramel sauce. Some higher-end grocery stores carry it, but you can also buy it from Williams Sonoma or Amazon.
6. Dairy
Not exactly “pantry” items, but things that I consider staples nonetheless!
Must-Have Dairy
- Unsalted butter is the defacto choice for baking for a very important reason – different brands of salted butter have varying amounts of salt added. By using unsalted butter, you have complete control over the quantity of salt in your recipe.
- Eggs are a must! Unless a recipe states otherwise, you will want to use large size eggs, as that is standard in nearly all baking recipes.
- Milk isn’t called for in ALL recipes, but I do like keeping a small container in the refrigerator for when it’s needed. I prefer whole milk for baking (more fat = more flavor and more moisture).
Nice-to-Have Dairy
- Buttermilk is a must for me so we can make pancakes or waffles at a moment’s notice! Most stores sell full-fat or reduced-fat and I always buy the full-fat version (same reason I reach for whole milk). Dry buttermilk powder is also a good option to keep in your pantry in case you’re in a pinch!
- Cream Cheese is always in my refrigerator in case I want to make an easy cake with some cream cheese frosting. Always stock full-fat cream cheese to keep frostings from being runny.
- Evaporated milk is shelf-stable and used in some custards, pie fillings, frozen desserts, aaaand hot fudge sauce.
- Sweetened condensed milk is milk that has had the water removed and sugar added, and is shelf-stable. Uses include quick ice cream, seven layer bars, tres leches cake, coconut macaroons, and more!
- Sour cream adds wonderful moistness and flavor to things like muffins, cake, and cupcakes.
- Heavy cream for quick homemade whipped cream, ganache, salted caramel sauce, or a million other things.
- Canned coconut cream is perfect for making dairy-free whipped cream (or homemade coconut cups!). Most grocery stores carry this but it can also be purchased online.
7. Fats
Must-Have Fats
- Unsalted butter for all of the reasons we touched on in the section above.
- Vegetable oil has a neutral flavor and doesn’t overpower baked goods, which is perfect, and it creates very moist finished products. Absolutely necessary in my favorite chocolate cupcakes, banana bread, carrot cake, and much more!
Nice-to-Have Fats
- Vegetable shortening is definitely a staple for me since I use it in my favorite pie crust and always want to have it available. It is also used in a number of cookie recipes and for chocolate coatings.
- Coconut oil can be swapped for some other fats in recipes if you want/need to do that, and it’s also perfect for making magic shell!
- Lard can also be used for pie crusts, and in other recipes where solid fat is called for (mostly in a lot of old-fashioned recipes).
8. Extracts and Flavorings
Must-Have Extract
Pure vanilla extract is an absolute must when it comes to stocking your baking pantry. It adds richness and extra flavor to everything that you make, and I swear by pure vanilla extract, not imitation. It can be pricey but is 100% worth it. And don’t forget – you can make your own homemade vanilla extract, too!
Nice-to-Have Extracts and Flavorings
This list really depends on what flavors YOU like and the types of recipes you’ll plan to make. My advice would be to buy these on an as-needed basis when you make a recipe that calls for them.
- Almond extract
- Anise extract and/or oil
- Lemon extract
- Mint extract
- Peppermint extract
- Coconut extract
- Rum extract
- Whole vanilla beans
- Vanilla bean paste
9. Spices
Must-Have Spices
If you stock the spices below, you’ll be set up for all of the fall and holiday baking your heart desires!
- Cinnamon
- Cloves
- Allspice
- Ginger
- Nutmeg
Nice-to-Have Spices
While these are not used as frequently, I do recommend keeping them stocked if you plan to do semi-regular baking.
- Cream of tartar works as a type of leavener when combined with baking soda, stabilizes egg whites for meringue (think pavlova, lemon meringue pie, and angel food cake), and gives snickerdoodles their characteristic tang.
- Espresso powder is often added to chocolate desserts because it enhances and intensifies the chocolate flavor without adding any coffee flavor. In almost all instances, you’ll want to use instant espresso powder because it dissolves easily.
And then add any other spices you need as recipes dictate!
10. Add-Ins + Extra Ingredients
Must-Have Add-Ins
- Chocolate chips (semisweet at the least, then milk, dark, and white)
- Chocolate bars (for chopping and melting – milk, semisweet, dark, and white)
- Dried fruit (raisins, cranberries, blueberries, dates, figs, apricots, etc.)
- Coconut (shredded/flaked and sweetened/unsweetened)
- Oats (traditional rolled oats will work in most all recipes)
- Nuts (walnuts, pecans, pistachios, cashews, almonds, peanuts, etc.)
- Jams/jellies
- Peanut butter (or other nut butters)
- Food coloring (I recommend AmeriColor gel food coloring)
- Sprinkles
Nice-to-Have Add-Ins
- Crystallized ginger
- Butterscotch chips
- Peanut butter chips
- Mini semisweet chocolate chips
- Toffee bits
- Candy (M&Ms, peanut butter cups, Hersheys kisses, etc.)
- Graham crackers and graham cracker crumbs
- Marshmallows (large and mini)
- Malted milk powder
- Canned pumpkin
- Powdered gelatin
- Freeze-dried fruit
- Instant tapioca
Baking ingredients: wrapping it up
If you have ever wondered what types of baking ingredients you should keep on hand to have a well-stocked pantry, giving you the ability to bake something at a moment’s notice, then this list is definitely for you. Bookmark it, print it out, use it to make your next grocery list.
And, most importantly… Happy Baking!
Nice baking skills
Nice to share with you,looking forward to a nice bakery
Thank you for sharing with us…God bless you
Great article! I don’t bake, but I want to have all ingredients on hand, if I ever want to. Thank you. Part of my prepping strategy.
Thank you for the list! I was wondering what brand of chocolate bars do you use for baking? So many recipes tell you to use a good quality brand of chocolate without suggesting or giving the name of a brand.
Eggs are not dairy products, and should not be included even though they are sold in the dairy section of grocery stores. Doing so may confuse those baking for people with allergies
Otherwise, I really like this list
What kind of whip cream and chocolate we have to take ?
This is a great list. I do have a lot of these items on hand. I had no idea about the specialty flours. Good to know I am going to put them in the freezer. Thanks for the great tips.
Wonderful and very helpful. Thank you
I am curious about the all-purpose flour. I went to our market and I saw a pack of all-purpose flour with the usual colour which is white. Then I also saw another pack which is also labelled APF but this time its colour is not as white as the other (it is still white but as not pure as the other). Could it be possible that the latter is contaminated hence the difference in colour?
Hi Rosalie, I’m not sure, but there are bleached and unbleached all-purpose flour, so the whiter one may have been bleached?
such an informative post!
Very helpful! Thank you for sharing.
Your site is great. I came upon it by mistake looking for a good white bread recipe using instant yeast. It’s just wonderful all the information you give out. I just finished copying pantry essentials and now I’m going to copy small appliance essentials. I’m 70 and live alone so I’ve been baking and cooking a lot more especially now with Covid. Thank you very much for providing this service. Valerie
Oh I love basic newbie posts like this, thank you for sharing!
Interestingly, traditional buttermilk should always be low-fat (thus the reason that’s what you see in grocery stores). By default, buttermilk is the liquid left over from churning butter (therefore, most of the fat goes into the butter, and little remains behind in the buttermilk). Since they mostly sell cultured/mass produced “buttermilk” now, though, you will see created whole milk versions as well as the more common low-fat variety.
Interesting! Almost all stores here sell both the low-fat and whole fat versions. My pancakes are definitely thicker and fluffier with the full-fat buttermilk!
Good list and information for bakers. I couple of things I would like to add.
There is no need to purchase self rising flour. AP flour can be transformed simply by adding 1.5 teaspoons baking powder per 1 cup of flour.
I love cornmeal and like to have a variety of “grinds” to intermix depending on the recipe. Bob” Red Milll Has. Great “medium” grind. Assorted cornmeal grinds can also be found in the Latin food aisle the supermarket.
Also, I purchase all my cocoa from King Arther Baking Company. The quality is great and they stock a variety of types, including a black variety, a red variety and a triple blend that can be used in in any recipe calling for cocoa…regular or dutch processed. If you are new to baking, I recommend you check out the site for quality ingredients and assorted baking needs.
Super helpful.
Great inclusive list to keep & remind! Thank you! Appreciate the links as well
your website is very helpful thank you very much
Hey I love your website it is very helpful
Thank you so much, this is very helpful. I am trying to get some basic ingredients for baking to fill my kitchen. I am a beginner, and it would be very helpful to just have the ingredients there instead of spending $20 each time I want to bake something. I am getting stuff like this to help me with a monthly cooking project for school. Being a beginner, I am so grateful to have sites like these and the internet in general to help a an amateur like me become more skilled. Again, thank you so much.😁
Thank you so much, this is very helpful. I am trying to get some basic ingredients for baking to fill my kitchen. I am a beginner, and it would be very helpful to just have the ingredients there instead of spending $20 each time I want to bake something. I am getting stuff like this to help me with a monthly cooking project for school. Being a beginner, I am so grateful to have sites like these and the internet in general to help a an amateur like me become more skilled. Again, thank you so much.😁
I NEED ALL BAKERY INGRIDENTS,
Just wanted to let you know, I love your website. Your receipts are so easy to follow. Just made your nut roll, yesterday. I made twelve of them. I have 5 grandchildren ages 9 to 15, and they all helped. I get so many positive and good reviews. At Christmas I made 30 of them ,we use as gifts, as we do for Easter. Made a few smaller to put in the Easter baskets, because they love them so much. Wednesday I am making your Easter Bread . Can’t wait, wishing a happy holiday. Ann Freese
Thank you so much Ann, that means so much. How wonderful you got to make the nut roll with your grandchildren! Happy Easter to you :)
Thanks for the quick response!! I’m going to be making some chocolate chip cookies *very* soon!
Hi, Michelle,
I find your blog so helpful and informative. Thanks!
I was reading your chocolate chip cookie throwdown/Levain Bakery posts, and I wanted to know which kind of kosher salt you use. The Diamond crystals are a little bigger than the Morton, and so I’m told they are not interchangeable as far as amounts are concerned. Could you let us know which one (if either) you use?
Thanks again.
Hi Diane, I’m glad you enjoy the site! I use Morton kosher salt. I hope that helps!
What a wonderful resource! Thanks so much for the sources (especially for vanilla beans – they are SO expensive at the grocery store).
Where do you get vanilla beans for making homemade vanilla? Very expensive.
I love reading your posts. Very informative. I learn something new everyday.
I have what I believe is an excellent idea for you to help you keep track of all your staples. I use an app for my grocery shopping called Grocery IQ. My husband and I love it. We can sync our lists so that anytime one of us is out and about, he/she can pick up whatever is needed. Then, when they put it in their cart, they simply click next to the item and it goes down below and you can later eliminate everything you’ve purchased. You can add any new rows of items to your particular grocery store, rearrange rows, etc. You can also add the stores that you usually shop from. For instance I have our local stores here listed but then I also have names of stores in other towns we visit. It’s really worth looking at. You won’t be sorry. Everything can be done digitally; no messing with paper lists!!
Have you ever tried Penzeys for spices? When I finally tried them I feel in love with them and how much better my food tasted when I used them!
I have shopped at Penzeys and use a number of their spices, but not a ton for my everyday baking.
This is so ridiculously helpful! Thank you! I bookmarked this immediately. Haha
Michelle, great job organizing and thank you for sharing! Two questions, how and where do you store your chocolates?
Hi Coleen, I buy my bulk chocolate in 3kg bags, which I empty into 6-quart containers (which I linked to above) and keep in my pantry. I have a separate container for dark, semisweet, milk and white. I keep my chocolate chips in 2 or 4-quart containers (also in my pantry), also divided by type of chocolate.
Thank you Michelle – my 3-tier spice rack is on its way from Amazon!!!
Your post inspired me and I’m using my time off this week to re-haul my entire kitchen :).
Any suggestions on label makers? I’ve been seeing products from under $50 to over $500 – confused ! Help?
J.
That’s awesome!! I love a good re-organization :) I bought my label maker from Staples and it was fairly cheap – this is the one I have (it might be available on Amazon, as well): http://www.staples.com/Brother-P-touch-PT-90-Personal-Label-Maker/product_812523
I am troubled by weevils in flour products occasionally. Is there any way to avoid this problem ? Does there exist an ultra-fine flour sifter which would catch these critters prior to measuring the flour for a recipe? Thanks….
Hi Anne, I’m not sure about ultra-fine flour sifters, but you could store your flour bags inside of airtight ziploc bags or containers (my in-laws did this when they lived in Florida). I also keep my whole wheat flours in the freezer (in ziploc freezer bags).
Our first house was on a slab and consequently we had an ant problem. My first child was a baby and spent her days playing in the kitchen cupboards at my feet. I purchased Tupperware ModularMates for my staples and spices. They sealed well – no accidental spills and no surprises in the flour bin. I’ve used them for 25 years and still love them!
Thanks for such a detailed pantry list and the links for purchasing the supplies!
It’s always nice to see someone else’s ideas which gets me motivated to redo mine!
Fantastic!
Only one question – How are the spice racks stacked like that?
I use these tiered expandable shelves: http://www.amazon.com/gp/product/B001E2864K/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001E2864K&linkCode=as2&tag=broeyebak-20&linkId=DDBPY5WGUWM5USFL
You have inspired me and I actually did mine today! Thanks!
Megan, Your “cooking staples” sounds more like my supply. I don’t have a pantry, just use my shelves. Love all the rices! Thanks for the tip on putting them in resealable containers…I’m embarrassed to say mine are in the original packaging, inside baggies, bound with rubber bands!! :| Thanks for sharing!
Kudos for the picture itself! I wish my kitchen was organized. I do have an odd question, do you have a preference for which kind of maple syrup? Such as light amber (formally labeled grade A) vs. dark amber (grade B)? I usually only buy the dark amber.
Hi Sarah, The version that I buy (a large 1-quart bottle of Market District – which is a “gourmet” store brand for a local grocery here in Pittsburgh) is labeled as Grade A dark amber.
It’s posts like these that make me love, love your blog!! I love these tips and suggestions, you are so organized!! Thank you :)
Oh my god this is amazing thank you so much for doing this for me and everyone. Can not tell you how many I go to bake and having to run to the baking/cooking store to buy something.
Michelle,
Have you ever used Neilsen Massey vanilla bean paste? That’s pretty much all I use now when a recipe calls for vanilla. I don’t even mess with the 4oz jars anymore…..I think I’m on my fifth 32oz bottle. It’s awesome, especially when you’re making a light colored frosting, creme brûlée, etc. (You can see the vanilla bean flecks,). They also make a vanilla powder that is good in baked goods like cookies.
Seconding the love for vanilla bean paste! I made homemade vanilla bean ice cream with it and honestly could not tell any difference between that and using a real vanilla bean :)
Hi Kathy, I do! I originally forgot it in the list above, but have since added it :)
This is such a great list, and know i know i’m not crazy when people come and look at mine! I have seperated out mine i have the everyday food in my pantry and in two of the kitchen cabinets i have a good majority of the baking supplies. I have just about everything on your list except for the dried fruit. and i still need to have a extra cabinet out in the garage for the rest of the kitchen stuff that does not fit. thank you for this post can’t wait for the next great recipe!
Oh my goodness, this is awesome!!! Thank you so much for compiling this list!! I’ll have to update my pantry as well and add a couple of these things. There’s some things in here I’ve never heard of…can’t wait to check them out and order a few! :)
I’m extremely jealous that you have such a huge pantry — what I would do with that! Love your list of ingredients, and I have been buying Valhrona chocolate on Amazon. I’ll have to check out Chocosphere and see if there’s a price difference.
Great list. What is the shelf life for these items? Is there anything that should be used right away vs. a longer shelf life?
Thank you.
Hi Karla, Most things will keep for a pretty long time, and they all should have expiration dates. The most important things to keep fresh because they will affect the outcome of a recipe are baking soda, baking powder and yeast.
LOVE your organization and list! I chuckled, thinking that my pantry USED to look like this before I had kids. Before you know it, you’ll have an entire shelf taken over by baby bottles, baby food, back snacks, and it will never be the same again. Not that it matters, but enjoy the beauty of your organized pantry while you can!
Pleased to see someone else has as many kinds of vinegar as I do! What is the difference between salad vinegar and white vinegar? I have one more type (that I haven’t used yet) and that is pomegranate vinegar.
Hi Wendy, Salad vinegar is a blend of white vinegar, malt vinegar and sugar. As such, it’s not quite as sour and a little more mellow than straight white vinegar. My mom used it a lot for salads growing up, before things like balsamic and red wine vinegar were all the rage ;-)
The only thing that I really use Anise for is Christmas cookie baking . . . my pizzelles and Italian Knots. I’m never really sure whether I should use the extract or the oil because how much to use of either. Is it the same amount of oil for the same amount of extract called for in a recipe? Can you clear this up for me?
Hi Michelle, Anise oil is much more concentrated than extract, so you need to use much less. Typically 1 teaspoon of extract is equivalent to ¼ teaspoon of oil.
This post would have taken me forever! I also label containers holding flours and sugars. I sure wish I had a great pantry like yours! I am anxious to see your spices too!
Hi Julie, I just updated the post with the spices, so you can check them out above!
I heart you for putting your lists in alphabetical order. That’s not weird, right?
Thanks for a peek at your pantry.
Haha, not at all! Glad you appreciate it! I’m an organization nerd, through and through.
I have major pantry envy now! I have spacious kitchen cabinets but they aren’t very user-friendly because I haven’t put in sliding shelves or drawers. And the ones above my counter top are so high up and I’m short!
I noticed you mainly use Ghirardelli baking chips – may I suggest another Bay Area original that (in my opinion) surpasses Ghirardelli, hands down? GUITTARD is my go to baking chip brand. This is the same chocolate See’s Candies uses to make their confections (don’t know if you’re familiar with See’s Candies – more of a West Coast thing perhaps – but I have yet to find their equal). Guittard uses and old world Belgium recipe and is simply the best. More difficult to find in the grocery stores but worth ordering online.
Hi Becky, Thanks for the recommendation. I’ve tried Guittard once but didn’t think it was any better than Ghiradelli; maybe I’ll give it another try for my chips. I have tried Callebaut chips and for SURE didn’t like them as much as Ghiradelli. They just opened a See’s Candies in the mall near my house, but I haven’t tried anything from there yet.
Oh my well you simply MUST go to See’s…like as soon as possible haha. I frequently go and unashamedly hand pick a one pound box just for myself. I grew up on these candies so I’m pretty partial. If you go, my recommendations: Milk or Dark Chocolate Bordeaux, Orange Cream, Dark Coconut Special, Milk Chocolate Buttercream, and Vanilla Buttercream. Actually, buying a prepackaged box of Soft Centers would give you a good taste of what they have to offer :)
From one baking nerd to another, high fives on this wonderful post! My baking pantry isn’t quite as extensive as yours, but it’s pretty darn good. I also love the King Arthur products. I hate it when I get the urge to bake something and first have to run out and get ingredients, so I keep a very well stocked pantry. I just moved about a year ago and luckily had the opportunity to have a baking center built on an empty wall in my kitchen! I hired the same cabinetry place so it matches (both cabinets and granite) exactly to the rest of the kitchen. I love that baking center so much, I could sleep on it! There was an electrical outlet at the bottom of that wall near the floor, and my installer cut out a small rectangular hole in the back of the cupboard, so now I always keep an extension or power cord to the KA plugged in there. It’s so convenient! Thanks for sharing all this wonderful information!
In what instance do you choose to use the chocolate and chocolate chips? Is one better for cold recipes, one better for baking, one just for when your in the mood?
Hi Paul, I use the bulk chocolate when I need to melt chocolate down for a recipe, or I need coarsely chopped chunks. The chocolate chips I use anytime you would normally use chocolate chips in a cookie or bar recipe.
Hi there!
Would you be willing to list how many of the CamSquares you have and what sizes you use? I’m hoping to upgrade my dry goods storage and would love to hear in a bit more detail what you use!
Thanks ;)
Hi Trena, I use the 2-quart CamSquares for my brown sugars, malt powders, cocoa powder, cornstarch, cornmeal and extracts. I use the 4-quart ones for my flours, oats and granulated sugar. Then the 6-quarts I use for my bulk chocolate (I buy them in 3kg bags), powdered sugar, and corralling random candies and ingredients like marshmallows, coconut, ets. Hope that helps!
Thank you SO much! I’m about to order some for my new kitchen and this will he very helpful!
This is AWESOME!! thanks so much for sharing!!!
This is great, so organized. You will soon need to clear some space in the pantry for baby needs.. Thanks for this post…
I am in love with your pantry now! I love the idea of always having ingredients on hand to make almost anything, but do you have guidelines for a single person who only cooks occasionally on the shelf life of various ingredients? Are there things on your list that lose their flavor/effectiveness over time, and thus should be bought fresh and used quickly?
Hi Julia, Most ingredients should have expiration dates on them, but a lot of things should last a long, long time. The things that are most important for being fresh in terms on making sure a recipe actually works are baking powder, baking soda, and yeast.
Nice organization! My cousin has an actual walk-in pantry, but yours is pretty nice too. Either beats my pantry which has an opening of about 6 inches LOL
So, just a couple things.. Costco has a really great deal on the Raskas brand of cream cheese. You get like 6 blocks under $10, I think. Cheesecakes taste just as good as ones made with Philly brand, IMO :)
Trader Joe’s has the pound plus bars of chocolate for something like five bucks. It’s pretty good, maybe not quite as good as Valronha but I refuse to use the super expenstive stuff for making something in bulk or if I’m just melting down to make a pan of chocolate bark.
TJ’s peanut butter chips are the best too.
Also love the Ghiradellhi bittersweet chips at BJ’s.
Finally, I’m lazy and cheap and just use vanilla bean paste in place of whole vanilla beans. It turned out fine in vanilla bean ice cream, and a number of other things. I think I’ve seen it in the King Arthur catalog, but I just pick up the smaller jars from Home Goods, Marshalls, etc and it lasts me forever. Might be a good tip for your readers who don’t have access to real vanilla beans :)
Also, I stick my whole wheat flours in the fridge to help keep it fresh. I also use whole wehat pastry flour in my baking. I keep them in sealed plastic Martha Stewart containers.
Also, a long time ago you asked about fruit/veggie storage in the fridge. Martha has some great open-style acrylic containers that I storage fruit in so I can toss the plastic baggies they come wrapped in from the store.
One more thing.. you mentioned nuts in this post on your pantry, but I always keep mine stored in the freezer so they don’t go rancid.
Ok, sorry for the novel! ;)
Thanks for sharing! I keep my whole wheat flours in resealable freezer bags in the freezer, and the nuts I store according to the directions. Since I get them from Nuts.com, they include storage directions for each variety, along with shelf life (so helpful!). They all go in the refrigerator with the exception of the pistachios and cashews.
92. Dried Cherries I get them at Sam’s in a big bag. Nice change from Dried Cranberries,
Wish I had your organizational skills. I think I have the room, but it is at the bottom of a short flight of stairs–kitchen storage is not great. Thanks for compiling the list–a labor of love!
Thanks – this was very helpful. I guess I’m just plain nosy, but I love knowing what other people stock and how they’re organized. I remodeled my kitchen a few years ago and have a great pantry now (complete with ‘appliance garage’).
I noticed you have both Mint Extract and Peppermint Extract. I remember you had a recipe that specifically used MInt. I was not able to find it at my local grocery store in the McCormick section. What exactly is the difference and do you have a suggestion on where I might purchase. I do have Peppermint in my pantry.
Hi Christine, I have purchased mint extract at the grocery store, but they don’t always carry it, so when I see it, I buy it. Doing a quick search online, it looks like Wal-Mart and Target carry the McCormick brand, and Amazon sells this one: http://www.amazon.com/gp/product/B006FXIX8M/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B006FXIX8M&linkCode=as2&tag=broeyebak-20&linkId=2H5EZQGSQWK2HNDR.
There is definitely a difference between the two, as peppermint tastes like, well peppermint – the red and white candies, candy canes, etc. Regular mint has a spearmint flavor like fresh mint.
A flavoring I discovered last year on KIng Arthur (and then ordered from Lorann in a 16 oz when I ran out) Princess Flavoring – its a vanilla-e citrus-e flavor that is great for white cakes and sugar cookies. Also I have moved to Neilson Massney Vanilla Bean Paste instead of dealing with the whole vanilla beans. I have used NON Diastatic Malt powder for my bagels and always wondered what the difference is. I get it from King Arthur and the recipe from them uses the Non Diastatic? Also not sure if you have heard of it but there is a cool Olive oil and Balsamic Vinegar store in Harmony PA just north of Pittsburgh. They have amazing infused oils and vinegars and I am hooked. My fav – white balsamics – Cara Cara Orange and Vanilla, Quince and Pomegranate, Coconut, Dark Balsamic – dark chocolate, vanilla, Maple. OIls – Lemon grass and mint (great with the coconut!), Cilantro and Roasted Onion, Tuscany. I highly recommend even though they are kind of spendy!)
Hi Beth, Thanks for the tip on the princess flavoring, I’ve seen it in their catalog, but never tried it. I also use vanilla bean paste, forgot to include it, but I’ve now added it. Love it! I hadn’t heard about that store in Harmony, I’m going to have to check it out! Thanks!
This is a great comprehensive list of what to have for baking. We also use nuts.com for various nuts and fruits. Their plump dried cranberries and blueberries are the best on the market. Thanks again for posting this, and I’ll share this on our twitter page!
Yes – Nuts.com is the best! They sent me a sample of their Turkish figs with one of my orders and I never tasted anything like them. So big and moist. Also their Medjool dates are huge and plump and delicious. Highly recommend them. They also have Jordan almonds at a great price – a hard to find item in my neck of the woods.
Are the smaller containers also square food storage containers? Great post. Thanks.
Hi Pam, Yes, that website sells a large variety of sizes – I currently use three different sizes.
Just curious if you know what sizes you use for the flour and sugar? I have had my eye on these containers and didn’t know which would hold a bag of flour or sugar. Thanks in advance! Love the post!
Hi Katie, Sure! The 4-quart containers will hold 5-lb bags of flour and sugar (with a little room to spare). The 2-quart containers are good for the bags of brown sugar (again, with room to spare).
This is awesome – thanks for sharing! I noticed you said you will only use Philadelphia cream cheese. I usually buy store brand to save money, but I also don’t bake for a living, haha. Do you think there is a huge difference in the texture/quality of Philadelphia as opposed to the store brands? Just curious! Thanks again!
Hi Krista, The store brands typically have a higher water content than Philadelphia, which can cause runniness, especially in things like frosting.
Good to know -thank you!
FYI – a large percent age of cream cheese is manufactured by Schreiber Foods, including Philadelphia (owned by Kraft). The only difference is when the exterior packaging goes on. This was told to me by an employee. There are are specialty producers out there with the organics and such and I am guessing Challenge recently started making their own, but Schreiber produces the vas majority of the others. Just passing along.
Some sotre brands are better, the Publix Cream Cheese if better than Philadelphis and the Publix Baking Semi Sweet Chips are better than Ghiradellli
I agree. Publix brand products are better than most major brands. I never used a store brand in my life until I started shopping at Publix. Made a believer out of me. I live in California now and sure do miss them.
We don’t have Publix where we live, but my in-laws used to live in Florida and my father-in-law LOVED Publix stuff!
Thanks for sharing! I live in a small town and it is very difficult to find certain items locally. Vanilla beans are terribly expensive in my local grocery store so I am very excited to order in bulk. I love your blog!
This is just incredible!! You are, and will continue to be, my baking hero :) Thank you so much for letting us delve into your pantry!
LOVE LOVE LOVE your pantry! Wish i had one like that.
So organized and has EVERYTHING :) Thanks for sharing BEB!
This is pretty much my pantry too!! My husband I don’t think understands how important it is to have stock. I don’t think I have as many flours and sugars, but I do have more grains — which I see in your pantry on your top shelf but not in your post :-) I guess those aren’t really “baking staples”, but in my opinion, are cooking staples. I also keep on hand soy sauce, curry paste, coconut milk, sriracha, and worcestershire sauce. Then, I always have jasmine/basmati rice, quinoa, millet, brown rice, shaped pasta, long pasta, and popcorn on hand, all in sealable containers because we have had issues with pantry moths, no matter how hard we try to get rid of them! Great post!
Wow! I cook from scratch daily and bake at least weekly. My entire pantry has about the same number of essentials.
What brand of coconut extract do you use? Most of the ones I have tried have a fake coconut taste.
Hi Michelle, I use McCormick brand, which I buy at the grocery store. However, King Arthur Flour has huge assortment of extracts and oils – I’m certain they would have coconut. I haven’t tried it, but I love the other ones I’ve used from them, so might be worth a shot!
I love this website, and I’m always on the hunt for unique recipe flavor combinations. Regrading you list of ingredients, I wondered if your readers are aware that buttermilk can come in powder form found in the baking aisle. (After opening should be kept in fridge.) This format saves money over the liquid version!
That should read “regarding”.
Great tip! Thanks for sharing!
Spices?
Doh! I will update the list with my spices later today :)
Yay! I was going to ask the same thing! Thank you so much for taking the time to list and link everything. Your pantry is a baker’s dream. It is very beautiful!
Updated!
Love the peanut butter stash! I love Valrohna cocoa powder…so rich and makes for delicious products. I have a BJ”s Wholesale Club locally which often has bulk packages of Ghiradelli Bitter Sweet Chocolate Chips…a great buy for sure. Finally, I have found Trader Joe’s Peanut Butter Chips to be far superior to any others. Thet ate less sweet and much more peanut buttery.
Thanks for sharing your list. I know taking an inventory is not super fun but it is so informative for all us readers.
Beanilla and Cocoasphere? Woo-hoo!
Oh, Michelle, this is just what I was hoping you’d do. This is perfect. Thank you so much….and that pantry, it’s awesome! Always use King Arthur too! It’s the best!
What a great post! I love King Arthur as well! Thank you again for asking for feedback and posting this so quickly! I look forward to reviewing your blog everyday.
Whoa!! You ARE organized. I have a large pantry, but I’m not nearly as organized as you. Ahhh something to do this weekend. *L* Thanks for taking the time to give us your list!!
Do you buy your baking powder and bicarb (baking) soda in bulk as well? They don’t have the longest shelf-life, but I’m sure you manage to get through a fair bit of them! What about dried yeast?
Hi Alice, I don’t, as I like to make sure they’re as fresh as possible, so I buy the small containers from the grocery store and replace as needed. As for yeast, I buy Red-Star active dry and quick-rise (bread machine) yeasts from the grocery store in little jars, which I store in the refrigerator after I open them, here are the links:
http://www.redstaryeast.com/products/red-star®/red-star®-active-dry-yeast
http://www.redstaryeast.com/products/red-star®/red-star®-quick-rise-yeast
Do you have preferred brands of baking soda and baking powder? Don’t see those on here. This is a terrific list!!!
Hi Rachel, I buy those from the grocery store to reduce the likelihood that they’ll go bad before I can use them. I buy Arm & Hammer baking soda and Clabber Girl Rumford baking powder.
Whoa, what you couldn’t make with all of that!
I love all the different cereal boxes and peanut butter jars :D
Totally jealous of your giant pantry. AMAZING! And let’s have a nerding out party where we organize and use our label makers!
Dang girl you are organized, teach me the tricks!
Wow, just wow! First, thank you for taking the TIME to write this all out and show what you have, you use, you like, etc. Super informative. Love that your such a King Arthur loyalist, me too :)
Next, that middle shelf! What I wouldn’t give to be able to store my Vita, food proc and stand mixer all in one place, on a shelf. Mine are seriously wedged into multiple places and not user friendly but I hate visual clutter. I should have thought of that before living in a tiny urban condo though, right :) No.storage. Your pantry is bigger than my daughter’s room I think LOL