How to build a pantry from scratch

Written By Stacey Knight

How to Build a From-Scratch Pantry (Part 1)

A from-scratch pantry isn’t about having a huge cellar or perfect shelving — it’s about stocking your home with simple, versatile, affordable ingredients that help you cook nourishing meals with ease.
As I share new videos on social media, I’ll build out each section of this guide so you can slowly shift your home into a pantry that actually works for everyday cooking.

Below are the four foundation zones of a practical, from-scratch pantry. Start with what you have, build slowly, and tailor it to the meals your family actually eats.

ZONE 1: Baking Basics & Savoury Staples

(These can be two shelves if you have the space: a baking shelf + a savoury shelf)

This is the heart of a from-scratch pantry. These are the ingredients you reach for daily — the ones that make your meals taste good and help you pull something together even when the fridge is bare.

What to stock:

Baking Basics

  • All-purpose flour (I use organic bulk bags)

  • Bread flour

  • Raw sugar

  • Cocoa powder

  • Baking powder + baking soda

  • Vanilla bean powder or extract

  • Oats (quick + rolled)

  • Cornflour

  • Chocolate chips

  • Yeast (instant is easiest)

Savoury Staples

  • Olive oil + neutral oil

  • Vinegars: white, ACV, balsamic

  • Salt (fine + flaky)

  • Whole peppercorns

  • Stock powders or bouillon base

  • Tinned tomatoes if not using homemade

  • Pasta, rice, couscous, quinoa

  • Dried herbs + spices

  • Soy sauce, fish sauce, Worcestershire

  • Honey (local if you can)

What you can make from scratch from this shelf:

  • Bread, pizza dough, tortillas

  • Muffins, loaves, cookies

  • Simple cakes + brownies

  • Pancakes + waffles

  • Roux-based sauces

  • Dressings, marinades, flavoured salts

  • Oat flour, vanilla sugar, DIY spice blends

ZONE 2: Dry Mixes (Your Shelf-Stable Helpers)

This is where your everyday shortcuts live — the mixes you batch once and use all week. They save time, reduce packets, and make weeknight dinners feel effortless.

What to stock or make:

  • Pancake mix

  • Hot chocolate powder

  • Seasoning blends (taco, BBQ, all-purpose)

  • Muffin mix

  • Brownie mix

  • Bread roll mix (all dry ingredients pre-measured)

  • Instant noodle jars (rice noodles, dried veg, seasoning)

  • Cereal/muesli mix

  • Breadcrumbs + croutons (made from stale bread)

Why this shelf matters:

  • Saves money

  • Reduces waste

  • Makes your videos + recipes easier to replicate

  • Keeps kids snacks quick to prep

ZONE 3: Preserves & Ferments

This shelf is where your true from-scratch kitchen begins to shine. You can start small — a jar of jam or a vinegar — and build from there.

What to stock or make:

  • Jams (strawberry, blueberry, mixed berry)

  • Pickles (cucumbers, beetroot, onions)

  • Ferments (sauerkraut, kimchi, fermented cucumbers)

  • Elderberry syrup

  • Vanilla extract

  • Flavoured vinegars (herb, fruit)

  • Tomato passata or crushed tomatoes

  • Broth concentrate

  • Dehydrated fruit + veggie chips

  • Herbal syrups + tinctures (if you want to — optional!)

Tips:

  • Label everything with the date

  • Store away from direct sunlight

  • Keep your most-used jars at eye level

  • Use clear jars so you can see what needs restocking

ZONE 4: Root Vegetable Shelf

If you cook from scratch, you need a spot for long-lasting, hard-working produce. This shelf doesn’t need to be fancy — a basket system is perfect.

What to store:

  • Potatoes

  • Sweet potatoes

  • Onions

  • Garlic

  • Pumpkins (whole last longer)

  • Ginger

  • Turmeric

  • Home-grown produce you’re curing or storing

How to make it last:

  • Keep it dark + cool

  • Avoid storing onions and potatoes together

  • Use breathable baskets or crates

  • Rotate: oldest at the front

  • https://www.stayinghomewithstacey.com.au/s/from_scratch_pantry_checklist_stacey.pdf

Stacey Knight
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