Snooping in someone’s home pantry is our version of snooping in a medicine cabinet. If you’re walking out of the room, we’re definitely taking a peek inside to see what you’re stocking. So, following our Dry Pasta Jan celebration of all things pantry cooking, we’re asking a few of our favorite food humans to tell all. This week, Jenn Yee, our go-to guru for what’s happening in the pastry landscape and beyond, is opening up her pantry for us. (Is it a coincidence that there’s only a single letter difference between “pastry” and “pantry”? We think not.)
Jenn has been a friend of our team’s since her days working with Williams Sonoma in San Francisco. Over the 12 years she was with the company, she built their social media presence into a multi-dimensioned digital network. Today, Jenn is known for the passionate, food-obsessed community she’s established through her platform @pastrywithjenn. Her engaging and always genuine storytelling is an invitation into hidden gems, world-renowned destinations and, frequently, her home kitchen. A talented chef who studied at Tante Marie Pastry School in SF, Jenn reveals her expertise through soothing videos that range from piping pristine pavlovas to braiding challahs to slicing a cake, bakers-style.
We’ve always wondered what Jenn is packing in her pantry to execute her creations, so we were stoked when she agreed to spill the (garbanzo) beans – no snooping required.
What pantry item do you always have to buy when you go to the store, regardless of whether you need it?
Garbanzo beans. I make an olive oil braised garbanzo bean dish every week and also hummus. I’m a huge snacker.
How many of that item do you currently have in your possession?
4 cans. My apartment is tiny so it’s hard to keep things in bulk in my pantry. Fortunately, I enjoy going to the grocery store.
Let’s play old + new. What’s the oldest item in your pantry right now?
Oh no. This is embarrassing. I don’t like waste and never want to throw things away. I have a few jams that I made in pastry school; I graduated in 2012. Do the math. :)
And what’s the newest addition?
Kaya jam that a friend brought back from Malaysia. It’s magical stuff. The floral pandan pairs so well with the coconut. Shout out to Breadbelly in San Francisco that serves one of my favorite versions of kaya toast. The jam is spread on their housemade Japanese milk bread, and finished with a pinch of Maldon flake salt. So simple, yet very satisfying. (Author's note: Co-sign on the Breadbelly kaya toast; it's magical.)
Tell us the story behind your most nostalgic pantry product.
It’s not something I always have on hand, but when I want a taste of childhood, Kraft Mac and Cheese. I follow the package instructions, then pour it into a dish and place it into the fridge until it’s cold and congealed. Then, no serving, just stick a spoon in the dish and eat.
What’s your biggest splurge item?
Vanilla beans. I use seeds for baking and then put the pods in vodka to create my own extract. It’s the gift that keeps on giving, especially when beans are so expensive now.
What are your five desert island items – the must-haves you use the most frequently + always have in stock?
Garbanzo beans, anchovies, olive oil, vanilla extract, flake salt.
What pantry staple do you think is going to be trending in 2026?
Pistachio. I think coming off the 2025 Dubai chocolate trend, there is renewed love for pistachio, whether it’s a milk alternative or added to desserts.
What’s your go-to pantry pasta recipe?
It is a no-recipe dish. I melt butter and olive oil in a pan, add pasta (I like the Flour & Water Foods Campanelle for this) and a bit of pasta water to create a sauce. Then toss with really good olive-oil packed tuna, capers and olives.