ButterYolk now has a permanent home inside Dvour Desserts in Southaven's South Lake Centre.
According to The Daily Memphian, ButterYolk has secured a permanent residency inside the Southaven outpost of Dvour Desserts after operating as a pop-up.
Dvour's Memphis Roots and Southaven Expansion
Dvour Desserts itself has a layered backstory. The Main Street shop originally opened as Crave Cheesecakes before rebranding amid trademark issues and a desire to expand beyond cheesecake, as reported by the The Daily Memphian. Owner Travis Brady made the change to give head baker Tyler Jividen more creative freedom across different kinds of baked goods, per the same report.
That creative freedom paid off in a big way. Jividen's bite-sized mini cheesecakes, now served across a rotating “Flavortown” menu board with more than 150 flavors, became the shop's primary revenue driver after full-sized slices struggled to sell, the I Love Memphis Blog reported. Jividen uses smaller molds.
Dvour has a location in Southaven's South Lake Centre. Hoodline covered Loves Dessert Bar as part of Southaven's dessert scene in its coverage.
A New Nighttime Bar Taking Shape in the Edge District
Back across the state line in Memphis, another dual-identity food concept is about to debut. Gussied Up, a new bar in the Edge District, opens Saturday, Oct. 24, according to The Daily Memphian. The bar operates as a nighttime alter ego to daytime sandwich shop Hard Times Deli; the same restaurant shares one kitchen at 655 Marshall Ave., shifting from deli seating until 4 p.m. to Gussied Up service at 5 p.m., as detailed by the Memphis Flyer.
The split-shift setup effectively adds 34 operational hours to the shared space each week, the Flyer reported. On the menu: cheeseburgers and corn dogs made with hot dogs from Home Place Pastures. The bar also serves cocktails.
A trio of restaurateurs is involved with Gussied Up and Hard Times Deli, according to the Memphis Business Journal.
Together, the two openings reflect a broader pattern of Memphis-area food entrepreneurs turning pop-up success into permanent, often shared, commercial space — whether that means crossing the state line into Southaven or splitting a single Edge District kitchen between day and night.
