Myriam Boyer is a Senior Accounting Manager at Blue. When she's not punching numbers, you can find her at the Carmel, Fishers or Broad Ripple Farmers market on Saturday mornings in front of her food truck.
In this interview, learn how Myriam started her small business 13 years ago, how she finds balance in having two careers, and how she has been able to bring a taste of Mexico to Indiana.
Blue & Co. (Blue):
Why did you decide to start your own business?
Myriam Boyer (Myriam):
I actually started attending the farmers market as a vendor in July 2012. It is a seasonal business — I only attend in the summer. In Indiana, the markets are open from May 1 through September 30 every year.
In January 2024, I bought a food truck because of the high demand from customers who wanted to see us at more events throughout the year.
Blue:
What is your favorite part about owning your own company?
Myriam:
There are a lot of things I love about owning my own company. One of them is hiring people. Giving people jobs and opportunities, especially teenagers. Often, I give them their first job and their first exposure to what the job market is.
In thirteen years, I have given so many kids their first job. They get there, and are all shy and shaky, and then at the end of the summer they leave super confident and like a different person. They feel great about making their first paycheck. That’s one thing I like very much about my business.
The other part that I love is being at the market on Saturdays and talking to people and seeing how people enjoy and love the products. Seeing the big lines and how people are there to buy my products makes me very humble and thankful.
Blue:
What products do you typically sell?
Myriam:
The main product is guacamole, which we make fresh at the farmers market every Saturday. We also sell pico de gallo and salsa verde.
These three products are what we started with in 2012, before people started to ask me for more things. Today, we have around 10 products that we sell at the markets.
In the last 2 years, I added mangos on a stick which have been a huge success. Then, this year I added wheat chicharrones, which have also been very popular. These are all products that we have on every corner in Mexico.
Blue:
What made you choose those products in particular?
Myriam:
When I came to live in the USA 21 years ago, my American friends took me to the state fair and a couple of farmers markets. I realized that there was nothing freshly made to eat. There was a lot of fried and processed food. Of course I love that kind of food, but sometimes you just feel like having something light, refreshing, and healthy.
When going to various parties or celebrations, I would always make fresh guacamole. People told me for many years, "You should sell this - we would buy it from you."
Another big part of why I chose the products I sell is to share Mexican cuisine. I like to share my culture, and as of today, Mexican cuisine is the number one cuisine in the world!
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In this photo, Myriam and her family are having a blessing ceremony that celebrates the opening of her food truck. Myriam's aunt symbolizes her origin (past), her brother who helps manages the operations of her business symbolizes how she grew up (present), and her children represent her inspiration and commitment (future). |
Blue:
Are there any challenges you have faced during your time as a business owner?
Myriam:
There are way, way, way too many challenges! All of them are equally important in different times because they are seasonal challenges.
For instance, finding people to work. That's a challenge because it takes them a while to learn what they have to do and it's a variety of activities.
Another challenge is the increase of the prices in our goods fluctuating. Finding good avocados, good tomatoes, and good mangos are crucial for our products.
Sales also depend 100% on the weather since the farmers markets are outdoors. If we have a bad Saturday with rain or wind, the sales go down. The markets are rain or shine, but if there’s lightning, the markets get canceled, and we are left with the production and financial losses.
When possible, we donate some product to food pantries or non-profits. but unfortunately some products just go to waste.
Blue:
How do you manage to balance both your job at Blue and your business?
Myriam:
I have a lot of help. The business employees 10-12 temporary, part-time people every summer.
Every Saturday at the markets, I have 12 people working so it’s not just on me. I have my brother who is the leader of everything, and now my 19-year-old son who decided to come fully on board this year. I am there on Saturdays when I don’t work at Blue.
Before I worked at Blue, for the first seven years of my business I was a stay home mom, so I was fully dedicated to that. Then I had a 20-hour job, then a 30 hour job, so that was how I did my business. This is the first year when I have a 40 hour job and so far, so good.
Blue:
What piece of advice would you give to someone who wants to start their own business?
Myriam:
You need to really want to do it and you need to love what you’re doing. You will learn what you have to do during the process because it is not easy. You will always have challenges, you will always have questions, and when you start the business, you’re on your own.
For instance, if I am here at Blue and I have a question, I have my teammates; I have my boss; I have other people that I can go and ask. That is teamwork.
When you start your own business, you are the head of the business and the decisions are on you, you don’t have anybody to ask the questions to. The decisions are on you.
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About the Vision to Venture Series
At Blue, our team believes in embracing the spirit of innovation and forging our own path to success. It’s with this mentality that we serve our clients and communities, but also in the way we approach our own personal initiatives and interests.
In the Vision to Venture series, we will interview and highlight members across the firm who are passionately pursuing entrepreneurial projects in their professional and/or personal lives.
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