A graduate of the University of Buffalo with a Bachelor’s degree in Nutrition and Food Science Management, Jay Freedman’s experience includes nearly 40 years in the baking industry including his family-owned bakery, Kaufman’s Bakery in Buffalo, New York. A former lead product developer for yeast-raised products for a national baked goods manufacturer, Mr. Freedman plays an integral role in applying new grain-based ingredients and developing solutions for Bay State’s customers across all product categories, with a focus on commercial and artisan breads. He is based out of the Rothwell GrainEssentials® Center at the company’s corporate headquarters in Quincy, Massachusetts. Mr. Freedman is a member of the American Association of Cereal Chemists, the Institute of Food Technologists, the American Society of Baking and the Bread Bakers Guild of America.

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