Master Baker or similar

About Bay State Milling: Bay State Milling Company (BSMC) is a growing 5 th generation family-owned supplier of plant-based ingredients, including grains, seeds, , flours and mixes with unique nutrition, flavor and functional attributes.Our goal is to be a leading supplier of plant-based ingredients for the next generation of foods in North America, and we are well on our way with some of the most innovative, nutrient dense whole food ingredients available. Our Research & Development (R&D) team works out of a state of the art Innovation Center just outside of Boston, MA. In a modern, open and collaborative environment, we develop, analyze and apply our ingredients across a variety of food categories including commercial and artisan bread, pasta, pizza, tortillas, bars, sweet goods, snacks, and plant-based beverages.The R&D team is tasked with developing BSMC’s future ingredients, and applying those ingredients in finished foods. As the company is focused on growth, we foster growth and development of the expanding Bay State Milling team to meet the changing needs of the food system and consumers. We are organized into three business units as follows:1. Milling and Ingredient Solutions; 2. Gluten Free Oats;3. Varietal-specific solutions for nutrition and functionality. Location: Grain Essentials Innovation Center, Quincy, MA Reports To: R&D- TBD FLSA Status: Exempt Prepared By: Vanessa Brovelli Revised Date: 8/18/2026 Why we need you: The Master Baker will serve as technical baking lead for our most innovative wheat flours including High Fiber Wheat Flour (HealthSense), High Performing Organic Wheat flour, and other new varietals to be developed and cultivated; based out of our GrainEssentials Innovation Center, and teaming with bakeries on site.They will play a key role in customer-focused product development projects and internal prototype creation, with a focus on highlighting the benefits of Specialty wheat flours.This role will be key to reach traditional, premium, and artisan bakers, and facilitate relationships that enable BSM to deepen customer intimacy, understand the “voice of the customer”, and ultimately be the “first call” for product renovation and innovation.This role requires strong bakery expertise, in lab scale formulation, pilot trials, plant scaleups, and technical troubleshooting. This role is critical for company growth and business maintenance by working with our Business Units to acquire new business and support the business we have.This role will help demonstrate HealthSense’s unique functional performance, sensory, or nutritional benefits in finished bakery applications and will provide technical commercialization and troubleshooting support.. This role will report to the Director of R&D or like, and will work closely with members of our business units including Sales, Business Development, Technical Business Development, Marketing, Quality Assurance, Operations and Leadership. Develop and optimize bakery formulations in lab, pilot, and plant settings, highlighting HealthSense high fiber wheat flour. Lead and support R&D Specialty wheat flour projects. Some typical duties may include: Prototype development for trade shows and customer presentations. Building technical content for marketing documents demonstrating unique value propositions of Specialty Wheat Ingredients Collaboration with Sales and customers. Commercialization at customer’s bakeries. Collaboration with BSM flour mills and QA for flour optimization. Providing data-driven insights, conclusions and recommendations to internal and external stakeholders. Team internally with food scientists to assure prototypes are commercially representative and scalable. Foster technical relationships with target customers;Identify gaps, and solutions for these customers, promoting organic growth together through bakery renovation and innovation with Specialty wheat flours. Team with QA to provide technical support for Specialty Wheat Flour customers Team with Marketing, Business Development and Technical Business Development to tailor customer approaches based on in depth knowledge of a bakery customer’s business needs and ways of working (ie. Awareness of how purchasing decisions are made, what comans are used, or who are decision makers) Team with QA to review HealthSense flour analytical data to determine if/how the level of variation affects a bakery’s pass/fail criteria. Travel within the US (~20-50% of time) and occasionally outside of the US for customer support, plant trials, trade shows and educational conferences. Qualifications: Minimum 10 years of experience in the bakery industry, both in lab and plant settings. Passion for the food industry and alignment with BSMC’s core values of Integrity, Collaboration, Creativity, Quality, and Caring. #J-18808-Ljbffr Bay State Milling Company