Red brick streets and big oaks south of Bay to Bay, settled through the 1920s and still one of the most sought-after addresses in the city. MacDill and Henderson carry the neighborhood kitchens: a bakery that also runs dinner service, a Michelin Bib taqueria, a long-running pit barbecue, and the wine bars people walk to.
Coco Lov is a family-run dessert shop on South MacDill built around coconut milk, dates and sea moss. The ice cream, cheesecakes, chocolate mousse, smoothies and bowls are plant-based, gluten-free and dairy-free, with no refined sugar. The current Tampa Instagram bio publishes daily hours, and the official menu lists the Tampa address and the ingredients for each dessert.
Florish is a plant-based pizza and bowl shop on South Dale Mabry Highway in South Tampa, opened by Keith Sedita and Jill Faline-Sedita. The kitchen makes its own vegan meats and vegan cheeses rather than buying them in, so the menu runs on cashew mozzarella, cashew ricotta, almond parmesan and housemade sausage crumbles alongside Impossible meatballs and BE-Hive pepperoni. Its own framing is that the food is for everyone rather than for a diet: everyone is welcome regardless of their dietary preferences, whether vegan, vegetarian or omnivore. Gluten-free pizza, bowls and cookies are on the board too.
HaleLife is a bakery and bistro on South Dale Mabry Highway whose whole kitchen is built around food restrictions rather than around a diet trend. Its own South Tampa page states the rule plainly: 100% Gluten-Free, Vegan, & Allergy Friendly. The kitchen is dedicated free from gluten, dairy, eggs, soy, peanuts, tree nuts other than coconut, and shellfish, traced down to the manufacturer, and the company says it has had no reported reactions since opening in 2017. The board runs to beignets, cinnamon rolls, donuts, breakfast tacos, pizza and cakes. USA Today named it a top gluten free bakery in 2023, 2024 and 2025.
