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April is in full swing, and depending on where you are - spring break is a thing of the past or is upon you. And if you are like me, April is the month I take the time to clean out and organize my pastry stash and baking tools. I'm a nut for antique molds, and a few trips to estate sales and swap meets and my tool collection grows.
Here are some tips to organize your home bake shop, which simply could be your own little corner in the kitchen.
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Group your equipment
I have lots of bakeware and baking molds. A year of going through all the pans and picking out what I need (and never putting it back in its rightful spot) quickly leads to chaos. Stack your tart pans, and nest your cake pans. One drawer in my kitchen island houses stacks of all my petit four, tart, and brioche molds.
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Keep Equipment That Is Used Together, Together
Doing this makes projects easy to complete. I keep all my pastry tips, couplers, and bags together in a kitchen drawer. And since I have a lot of pastry tips, organizing them by style (star, round, drop flower, etc) makes it quick for me to find the one size I need without going through the entire tip bin.
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Divide Large Drawers
Purchasing drawer dividers will keep offset spatulas, pastry brushes, cake markers and dividers, wooden spoons and whisks all within reach, and make rummaging and digging through the drawer a thing of the past.
How do you organize your home pastry shop?
Thanks for your patronage, and enjoy the rest of the month.
- Renee.
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