State Flour Bakery: early-bird sourdough on Dale Mabry

Independent bakery at 5224 S Dale Mabry Hwy turns out small-batch sourdough and bi-color croissants, then sells out and may close early. A practical stop for Interbay and Sun Bay mornings.

State Flour Bakery sits at 5224 S Dale Mabry Hwy in South Tampa (33611), a compact shop built around small-batch baking. The bakery website describes artisanal sourdough breads, croissants, and pastries made by hand each day. Laminated doughs and slow-fermented sourdough are the craft focus, with signature bi-color sourdough croissants as a visual and flavor hallmark.

Co-owners Alex Flannery and Alex Marsilio run the bakery. Flannery's pastry roots include the pastry department at Bern's Steak House, with later work as a private chef. Marsilio brings food and beverage management and restaurant-opening experience. Together they frame the shop as a neighborhood "Rebellion against Bad Bread," blending craft baking with hospitality.

Posted hours on the bakery site are 7:00 a.m. to 4:00 p.m. The important practical note: everything is baked fresh in limited amounts, the bakery recommends arriving as early as possible, and once items sell out the shop closes for the day. That means closing earlier than the posted hours is possible. Confirm open days before you go.

Phone (813) 263-4371. Website: https://stateflourbakery.com/. Secondary color on flavors and the bi-color croissant look appears in local coverage such as That's So Tampa (Oct 2025), but hours, address, and the early sell-out close policy should be checked against the bakery's own site.

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