When the new year rolls around, getting organized is always a good idea in theory. But with the holidays wrapping up and spring just around the corner, finding the time and knowing where to start can be overwhelming. “The biggest challenge in kitchens is having too many items and not being able to see what is there,” says Teresa Taylor, founder of A Taylored Space in Baton Rouge, Louisiana. Luckily, organizing your bakery kitchen can be accomplished in a few easy steps.
1. Hang Small Gadgets on Hooks: Consider hanging measuring spoons, spatulas, whisks and tongs on hooks where you can clearly see them. “Installing a pegboard would allow numerous types of utensils to be easily displayed and at hand,” says Sara Campana, owner of 1 Touch Organizing in Appleton, Wisconsin.
2. Use Shelves Instead of Cabinets: Locating the baking sheets and cooling racks you need is much easier when they’re not closed off in cabinets. “We like to keep things flat, but sometimes standing them up helps to see where they are and how many are available,” Taylor says. Shelves also are ideal for storing dry ingredients, such as flour, sugar, salt and baking powder.
3. Organize the Refrigerator: “When putting perishable items in the fridge, make sure to always have older items toward the front and newer items in the back,” Campana says. “As you restock your fridge, consider writing the expiration date of items largely on the packaging with a marker so it is obvious when an item is near expiration.”
4. Set Up Designated Stations: Consider setting up a measuring and mixing station with all the supplies you need for baking. Then, set up a cooling and decorating station with the tools you need to prepare items for display.
5. Choose Stackable Containers: Whether you’re using containers for bulk dry items or refrigerated ingredients, you’ll be a lot more organized if they are similar in size for stacking. Stacking uses the often-wasted vertical space on shelves and racks.