Our Story

"This woman cultivates all the virtues which are a guarantee of success: perseverance, discipline, rigor of mind and sense of responsibility. Even to a finished piece of cake, she brings at the last moment a final touch, according to the terms of the order, according to the whims of the customer.  In her very modest office at Diadème Plus, Myrna Porsenna Roche administers, manages and receives customer calls to ensure that the ordered model has arrived and matches what was agreed. "

​

Madame Roche began to take an interest in baking in her mother's kitchen, where, as a child, she would already shape the leftovers of 'donbrèy' into small balls of dough. Born in Port-au-Prince in 1962, Myrna Porsenna Roche has an atypical background.

 

After her classical studies at the Saint-François d'Assise college, she entered directly at the Ecole Hoteliere d'Haiti. She continued her career at Madame Latortue's Deco Cake, before leaving for Puerto Rico where she specialized in cakes and deepened her knowledge in culinary decoration. During her training in Latin America, she met Jorge Roméo, who went to Haiti to give young people two seminars on gumpaste and pastillage, in collaboration with the Academia del Arte del Azucar in the 90s. The lack of interest of Haitian youth in pastry at the time, leads to Romeo leaving, along with his dream of founding a culinary.

 

Despite everything, Myrna continues to work very hard on her own. Anxious to supervise and support young people in this promising sector, in 1992 she founded "Puce et fleurs", a training school in fondant and pelletizing: hard sugar decoration with perfect hold. Her courage and tenacity have always been her best qualities. Her greatest experience was a stay in Mexico, with the famous cake designer Marithé del Alvarado. From this tutelary figure of Mexico in terms of baking, Myrna learned discipline, rigor of mind, love and passion for the profession. "To create is always to dare and recognize your mistakes" she said, repeating what her Mexican master once told her. "Every flower has to be made and remade, as if the first will never be the last." 

 

On January 12, 2010 during the earthquake, the mother lost her husband and partner, the engineer Hervé Roche, but not the art of sugar that she has been practicing for more than twenty years. “This art has helped me build my reputation over the years and build my life” she says with her smile that never leaves her. From God, she received the gift of kneading sugar dough, molding it as she pleases, reproducing nature and creating sugar masterpieces: cars, flowers, animals, cakes, cords, mermaids, slippers .... Pastry is Science. It's Chemistry.

 

Myrna is even able to keep her creations almost indefinitely. She fixes, through her pieces, sets and montages, unforgettable moments in memories. Her works exude maturity, know-how, expertise. In tune with the times and evolving with the times, it remains open to the new baking techniques and is always on the lookout for novelty. The 50-year-old conforms to the customer's requirements. Her vision, her dream is to contribute "The cakes and flowers of Puce" which will soon reopen its doors to the training of young people from 12 to 14 years old in the professions of cooking, baking, catering and decoration...

​

Read the full article written by The Nouvelliste  here