State Flour Bakery, a sourdough and croissant spot on South Dale Mabry Highway, is leaving South Tampa for a new home in Lutz.
The Tampa Bay Times reported the bakery's move to Lutz. State Flour Bakery currently operates out of 5224 South Dale Mabry Highway, according to its own website, where it describes its offerings as artisanal sourdough breads, croissants and pastries handcrafted daily in small batches.
That small-batch approach has become something of a calling card. The bakery's site notes that all items are baked fresh daily and only a limited amount are available, adding plainly that once it sells out, it closes for the day.
Two Decades in Tampa Kitchens
Co-owners Alex Marsilio and Alex Flannery bring deep roots to the venture. The pair have been working in the Tampa restaurant scene for 20 years, according to FOX 13 Tampa Bay. That experience shows up most visibly in the bakery's croissant lineup, which the station reports includes flavors like plain butter, pistachio, guava cream cheese, almond and chocolate.
Among the standouts is a pistachio croissant filled with pistachio diplomat cream, part of what has made State Flour Bakery known for its sourdough croissants around South Tampa.
Following a Bigger Bay Area Bakery Trend
State Flour Bakery isn't the only local bakery betting on bigger spaces and broader menus this year. Alessi Bakeries recently completed its own leap, moving into an 18,000-square-foot space on West Cypress Street after $7 million in renovations, adding a liquor bar, pizza and other dining concepts, according to the Tampa Bay Business Journal. That move included a liquor bar, pizza and other dining concepts.
Details on State Flour Bakery's new Lutz address, an opening timeline, or what happens to the South Tampa shop during the transition have not yet been made public.
