Our Story
How Roxa Dessert Bar Became a Hanahan Favorite
Our Story
A Dessert Bar Shaped by Experience and Place
Roxa Dessert Bar was created by Heather Hutton Taft, a pastry chef with 20 years of experience, including 15 years working in Charleston kitchens. After years of working with different restaurants and collaborating with people from many cultures, she left to start her own pastry shop in 2024. Roxa Dessert Bar became the home for her dessert concept: small, intimate, inclusive, and people-focused.
The name Roxa comes from a Portuguese word meaning purple, reflecting Heather’s love for color, flowers on desserts, and ingredients like Ube that continue to shape the menu.
The Chef and Her Philosophy
Comfortable, Welcoming and Curious.
Heather’s work is shaped by years of hands-on experience, including seven years at Edmund's Oast and collaborations through pop-ups with chefs from different cultural backgrounds. These experiences influence Roxa Dessert Bar, which are globally inspired and creative, while still feeling approachable.
Roxa focuses on high-quality, gluten-free desserts that are always accommodating. The goal is simple: offer refined desserts in a relaxed setting, where guests feel comfortable, welcomed, and curious to try something new.
Join Our Team
Work in a Small and Thoughtful Kitchen
If you are interested in being part of Roxa, we invite you to explore future opportunities as the restaurant grows.
