Baking Cabinet

after a few years of my items being scattered all over the kitchen and never knowing for sure what I had in the house at any given time, I came to believe I needed a baking cabinet. Eventually I will have a much larger one than I use right now, but there are certain staples, as my mother would call them, that I try to keep on hand and it is just easier if I have an area I can check randomly to see when I am getting low on certain items. Around the holidays, which for me starts about the time the kids go back to school (I love to get an early start every year which usually includes a few early turkey dinners, for my pre-holiday season) my cabinets get over stocked. I like to make sure I have more than enough of certain items on hand for my random baking moods.
.....items to keep on hand
flour and lots of it. I prefer the flour for breads, it works best on most things I make. But I do use regular flour also.
shortening, brand makes no difference to me on this one.
yeast, rapid rise in the three pack, I like to have a few stocked up, and I keep them in the cabinet versus the fridge, no more than a couple months.
vanilla                      canola and vegtable oil    brown sugar         honey    white sugar
almond extract         quick oats                       cooking spray      olive oil  unbleached white flour
powdered sugar       corn meal                        cocoa powder     salt        gelatin
baking soda             maple flavoring                cream of tartar     nutmeg   instant puddings
baking powder         apple sauce                     corn starch          cinnamon

this is a brief list that can get you started, keep in mind I am no professional, I had a friend a while back ask me to help her make a baking cabinet and it got me thinking that alot of people don't know where to start and this is the place to start if you want to bake at home.
A professional baker, and I know a few, would mock my list I'm sure, but for a novice baker...this will get ya started.