The Selling Of The Dixie Lee

 Could it be true? One of New Jersey's most iconic bakeries Keansburg 's Dixie Lee Bskery is now owned by a famous chef?  What's going to happen to this mainstay of the Jersey shore?

It's been the steady buzz around this iconic business for the last few weeks. I've have always been a big fan of the place (as everyone knows.)It's worth the trip down to Keansburg , even in December for the Christmas platters of butter cookies.I love their variety of them, from the chocolate dipped to the butter leaves sandwich types. Their giant cookies covered in nothing but sprinkles or M&M's are the best and are like mini hubcaps in size. Everyone goes mad for their  chewy onion rye bread which is a delicate flavor blend of crispy blackened onions and rye dough.It's so good you can even eat it for breakfast (and I have , slathered with Melt) Over the years I've bought their seven layer cake for my Mom's graduation and crunchy flaky croissants that rival any New York City' patisseries, There are  cult like followings for the Dixie Lee's lemon meringue pie and their doughnuts, both jelly and traditional.

The bakery has a long history in the Keansburg area. It started eighty-five years ago when the town was basically a summer resort , dotted with tiny bungalows. For the past forty years Mark Onoluk and Allison Loori have owned it, maintaining the  original recipes that pleases generations for decades. However it was too much  for them although they will be staying on as managing partners. Enter famed chef and Hazlet native David Burke. Chef Burke is no stranger to baked goods. He studied at the prestigious Ecole LeNotre in Plaisirs,France a suburb of Paris. He has been on the Bravo network's popular Top Chef  for two season and owns a slew of clubby and trendy eateries throughout New Jersey. His latest is Goat in Union Beach, a town away from Keansburg. His plans for the Dixie Lee? He wants to keep the iconic menu.It's what four generations of his family enjoyed. His son's wedding cake even came from there. Yet will he sneak in meringues or brioches?  He plans on selling sandwiches, which could be wonderful. I wouldn't mind a ham and Gruyere stuffed sandwich. I do hope he keeps what has made the bakery great, cookies and breads that taste like homemade, cupcakes and cakes topped with fluffy buttercream.

David Burke has some pretty big baker's shoes to follow. Yes, he has created some of the states' best restaurant from Morristown to Fort Lee. Yet can he keep one of the Jersey shore's most loved bakeries humble with delicious treats? Let's hope so.