Myriam Nichols was born in Haiti and has called Brooklyn home for most of her life. Before she was scooping gelato, she was writing code; spending years as a software engineer, building a career defined by precision, problem-solving, and an eye for detail.

But food was always in the background. Raised in a family where flavor meant something, Myriam grew up with an appreciation for ingredients done right and dishes made with intention. That instinct never left, even as she built a career in tech.

Eventually, the pull toward something more tactile, something she could make with her hands and share directly with her community, became too strong to ignore. Myriam traded lines of code for batches of gelato, bringing the same precision and care from engineering into every flavor she crafts.

Today, as the founder of Brown Butter Creamery, Myriam brings that same rigor to gelato: testing, refining, and perfecting each recipe until it's right. Rooted in Bedstuy, Brooklyn, Brown Butter Creamery is her love letter to the neighborhood that raised her: a place where bold, thoughtful flavors meet the warmth of home.