Getting organised is always a good idea in theory, but with the festive season just wrapped up and spring 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. Luckily, organising your bakery kitchen can be accomplished in a few easy steps:
Locating the baking sheets and cooling racks you need is much easier when they’re not closed off in cabinets. You can keep things flat, but sometimes standing them up helps to see where they are and how many are available. Shelves are also ideal for storing dry ingredients, such as flour, sugar, salt and baking powder.
When putting perishable items in the fridge, make sure to always have older items towards the front and newer items at the back. 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.
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.
Whether you’re using containers for bulk dry items or refrigerated ingredients, you’ll be a lot more organised if they are similar in size for stacking. Stacking uses the often-wasted vertical space on shelves and racks.