Vanilla Exposé: Tour of Nielsen-Massey | Culinary Historians of ChicagoCulinary Historians of Chicago

Conducted by
Matthew Nielsen, Chief Operations Officer

Nielsen-Massey Vanillas,
1550 Shields Drive
Waukegan, IL 60085-8307

In 2005, Camilla Nielsen visited Culinary Historians to brief us on the history of vanilla, and about the people and countries that produce vanilla. Camilla invited us to tour the Nielsen-Massey Vanilla factory at the able direction of her son Matthew. We have accepted their gracious invitation to see up close how vanilla is processed.

Nielsen-Massey Vanillas has been a family owned business producing premium pure vanilla products since 1907. From its popular Madagascar Bourbon Vanilla to custom blends and flavors created for specific customer needs, Nielsen-Massey has earned the reputation as the producer of fine vanillas worldwide.

Nielsen-Massey Vanillas begin with the finest vanilla beans available – hand-picked for perfection, and the process has begun. Next, an exclusive cold extraction process slowly and gently draws the delicate and distinctive flavor from the vanilla beans. The result is the finest pure vanilla in the world — perfect for the home cook or the discriminating chef.

Matt Nielsen is one of three third generation Nielsen sibling owners and managers of Nielsen-Massey Vanillas. In true family fashion he grew up learning about the family business around the dinner table. At age 15 began working for the company during summers cleaning tanks and sweeping floors. After 5 years working and learning in the production facility, Matt completed a summer internship at Nielsen Massey. Matt was hired full time upon graduation of Gettysburg College with a degree in Business Management and International Relations. Matt is presently responsible for all operations and production as well as retail and foodservice sales for both the Waukegan and Netherlands locations.