Recent social media posts
05/31/2026
Shifting your mindset from 'people might see me fail' to 'people will see me try' unlocks a new level of power. Honestly, trying is more valuable than succeeding quietly.
05/30/2026
Join the 100 Day Challenge as I build a channel to monetization and launch a new product live under the Layered Love Gourmet brand. Watch the Bake It Brand It Sell It framework in action from concept to customer over 100 days. This is honest teaching and building something real, imperfectly and publicly.
05/29/2026
Last Tuesday, my body wasn't cooperating. I assumed it meant failure. But what's the true cost of pushing through versus resting? For me, pushing could mean a week down. I chose rest. Content from depletion sounds like depletion; content from rest has value. Reframing rest as strategic, not failure, shifted my perspective from 'falling behind' to 'protecting quality'.
05/29/2026
This isn't just a story about baking; it's about what happens when your entire life is built on the belief that the things you create with your hands and heart truly matter.
05/22/2026
Every new asset created becomes a lasting legacy. It's about building different worlds, giving them a life of their own. This journey opened doors to speaking, media, and collaborations, moving beyond keeping stories to myself and sharing them, hoping to bring joy and happiness to readers.
05/21/2026
The most crucial step in any creative project is finishing the first draft. Don't strive for perfection; aim for completion. A messy, finished manuscript is far more valuable than a perfect, incomplete one.
05/20/2026
Stop thinking publishing requires a huge investment or a traditional imprint. It's a learnable process, and it's easier than you think. This is the guide I wish I had years ago to self-publish without spending a fortune.
05/19/2026
Ten months in the hospital with a newborn, facing constant uncertainty and the fear of loss. In the midst of the waiting, the mind can be a cruel place. This devotional was created to offer a daily message of hope and permission to simply break down when you can't hold it all together.
05/18/2026
For some, the awakening is born from heartbreak. For others, it's motherhood burnout, loss, or a quiet morning realization that the life they built doesn't feel like their own. It's a powerful moment of truth.
05/17/2026
Strength isn't about holding it all together constantly. Moments of breakdown aren't failures; they're your body acknowledging reality. Allowing yourself to feel and release doesn't make you weakâit makes space to continue. You can be falling apart and still show up.
Address
Charlotte, NC
To reach the ice cream shop and ice cream parlor in Dallas, you can take public transport by getting off at the nearest bus stop which is a 5-minute walk away. Alternatively, if you're driving, there is ample street parking available nearby for you to park your vehicle.
Opening Hours
| Monday |
10am - 9pm |
| Tuesday |
10am - 9pm |
| Wednesday |
10am - 9pm |
| Thursday |
10am - 9pm |
| Friday |
10am - 9pm |
| Saturday |
10am - 9pm |
| Sunday |
12pm - 7pm |
Alerts
Be the first to know and let us send you an email when Layered Love Gourmet posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
What people say
Dainty Puddings by Chef Mygi in Dallas is a must-visit for anyone with a sweet tooth. This ice cream shop and parlor offers an indulgent twist on the classic Southern Banana Pudding, transforming it into a gourmet treat that will leave you wanting more. The secret to their delicious puddings lies in the use of only the best ingredients and the chef's special homemade blend. Each pudding is carefully crafted to perfection, resulting in a signature creation that is sure to make you smile with every bite. Whether you're looking for a sweet treat after dinner or just want to indulge in something special, Dainty Puddings has got you covered. Don't miss out on what many consider to be the world's greatest pudding - visit Dainty Puddings by Chef Mygi today!
