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Meet Dough: a quirky and whimsical bakery, coffeehouse and creamery. This is your place for nationally famous doughnuts, fantabulous coffees, the freshest super premium house made ice cream and after-dinner sweet treats. We have scratch made doughnuts daily plus cases full of crazy delicious pastries. Red Velvet doughnuts, fresh apple fritters, brownies- whatever deliciousness the bakers are feeling on a particular day - you'll find it in the case.
2602 S MacDill Ave, Tampa, MO, 33629, United States
Get directionsWeekday | Schedule | Status |
---|---|---|
Mon | 9:00 a.m. to 6:00 p.m. | |
Tue | 9:00 a.m. to 6:00 p.m. | |
Wed | 9:00 a.m. to 6:00 p.m. | |
Thu | 9:00 a.m. to 6:00 p.m. | |
Fri | 9:00 a.m. to 6:00 p.m. | |
Sat | Closed | |
Sun | Closed |
Always great!!!!!! Bartender is one the best in Tampa as well
Everything they make is good!
makes my birthday super duper awesome every year
Dough is okay. It’s just okay. I find their doughnuts to be just fine, and their ice-cream to be disappointing (it’s not quite frozen enough and ends up tasting “fluffy”, if that makes sense). I’ve been three times, so I have a decent enough sense of the place. Service is usually really friendly though, so well done on that!
My Birthday Cake donut was RAW... the dough was uncooked.. I wrote to Datz Dough to tell them, they read my message, I sent them pictures of the raw donut... They never answered me back... The donuts are good when they are cooked, but this customer service isn't what a company should offer...
wonderful service, the best macarons, unique flavors, great atmosphere
Delicious!
Amazing ice cream and atmosphere! Employees were super cool and nice.... will definitely return when we are in town again!
This was our first time coming here and The food was great they gave us great seats up top to view everything. The customer service from our waiter Daniel H. was even more spectacular! I definitely recommend datz dough to everyone�
Dough has a 4.4 star rating with 195 reviews.
Dough is open now. It will close at 6:00 p.m.
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