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Hi There! I’m Dan, a.k.a. “Bubba”.

I’m passionate about Bleu Cheese. If I can convert even one self-proclaimed bleu cheese hater or die-hard Ranch lover by encouraging them to at least try my signature Bleu Cheese Dips, Dressings, and Spreads, then I’ll consider that a success. If you enjoy good food then try our flavorful, versatile, and chunky Bubba’s Bleu.

Let me tell you how it all started…

Our History

My Dad
John Fronk

Our History

I started cooking when I was 15 years old at my Dad’s tavern in Okolona, Ohio. You could always find me in the kitchen in any of the taverns my Dad owned back then. At 17, I was hired for my first official – non-family cooking job at a local restaurant in my hometown, Tiffin, Ohio. I gained a lot of experience during this time and was blessed to have a manager who enjoyed cooking as much as I did. He would bring in all kinds of recipes that we would tweak and offer as specials in the restaurant. This experience, I believe, ignited my desire to create new and flavorful dishes. Following my passion, I enrolled in Walt Disney World’s Culinary program in Florida and later helped in the Hard Rock Cafe opening in Orlando, FL. Both experiences contributed significantly to my love of cooking and understanding of the restaurant business.  

Eventually, I moved back to Ohio and helped my former boss open another restaurant, where I managed the kitchen. My Dad later offered me an incredible opportunity! He purchased a restaurant in Lyons, OH, west of Toledo, and named it Daniel’s Lyons Den. This restaurant was the second of what would eventually be three family-owned restaurants in the Toledo area.  We were known as “the restaurant family” and had a reputation for good food, large portions, and a family-friendly atmosphere. I remember my Dad would often say, “If you do it right, you won’t go wrong.” As the chef and co-owner of Daniel’s Lyons Den, I followed my Dad’s advice to “do it right”.  I created everything from scratch, from salad dressings to desserts, including what would later be known as Bubba’s Bleu. 

During those days, my Dad and I would talk about marketing and selling our homemade Bleu Cheese Dressing. Many of our regular customers often encouraged us to do it, but we never did for one reason or another. Decades later, Dad passed, and life happened, but I never let go of the idea.

In 2016, I started making small batches of my bleu cheese dressing and having friends and co-workers try it and give their feedback. I also toyed with the idea of making a line of bleu cheese dressings that were not the ordinary run-of-the-mill dressings. I enjoyed smoked foods and spicy foods, so I created Smokin’ Bleu and Jalapeno Bleu. Feedback from our friends and co-workers was surprising! Of course, they dressed their salads with it, but they also enjoyed it as a dip, as a topping on steaks and burgers, and even mixed it in pasta!! Even the people who said they didn’t like bleu cheese were shocked at how much they enjoyed it and became faithful followers!!

Bubba’s Bleu has evolved since those early days, and today, we are proud to offer Bubba’s Bleu Dips, Dressings & Spreads in five flavors: Original, Dill, Blueberry, Smoked, and Jalapeno (spoiler alert: there are more flavors in the works). In keeping with my Dad’s family tradition, my wife, Lorie, and our children, Grace, and Elijah are all involved in the production, sale, and taste-testing of Bubba’s Bleu!  Here at Bubba’s Bleu, we want to encourage you to use your culinary imagination by trying any one of Bubba’s Bleu’s five flavors in your favorite recipe or meal. For those of you who say, “I don’t like blue cheese,” I say, “just try it once.” 

And, to answer a question, I get all the time, “Who’s Bubba?” Bubba is a nickname given to me by my wife, Lorie, oh so many years ago. Fun Fact – when we were thinking about what to call our dressing, Lorie said, without hesitation, “Bubba’s Bleu.” 

So, that’s my journey, and it’s not over yet!

My logo design became customized stained glass windows for the restaurant.

My restaurant

“Bubba’s Bleu is so indulgent and delicious. “

J. W.