Nicholas Ahrens brings a culinary perspective to the development of innovative ingredient solutions focused on the use of Bay State Milling’s flours, grains and edible seeds. He has strong culinary, bakery and product development experience and has worked closely with large and small food manufacturers and foodservice operations to launch new product innovations. Mr. Ahrens is a graduate of The Culinary Institute of America in Hyde Park, NY and is an ACF Certified Chef with relevant experience in product ideation and evaluation. He is a member of the Institute of Food Technologists, the Research Chefs Association and the Bread Bakers Guild of America.

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