Roxa Dessert Bar Is Coming to Hanahan — and It's Worth the Drive
A former Edmund's Oast pastry chef is opening an intimate, globally-inspired dessert bar in Hanahan — and it might be the most interesting new dining concept in the Charleston area.
The Setup
Chef Heather Hutton has dessert in her DNA.
After leading the pastry programs at Edmund's Oast and Honeysuckle Rose — two of Charleston's most respected kitchens — she launched Roxa as a pop-up, tested her vision, and went looking for a permanent home.
She found it in Hanahan.
The Concept
Roxa Dessert Bar is landing at 1296 Yeamans Hall Road — tucked into the same strip center as Cane Pazzo and Kooben Café Mexicano — and it's unlike anything else in the market.
Sixteen seats. Eleven of them face a chef's counter where Hutton plates every dessert herself. It's intimate, intentional, and entirely focused on sweets that blend technical precision with global flavors — think the Philippines, Japan, Peru, and beyond.
Even the name carries meaning. Roxa (pronounced ROW-sha) is the Portuguese word for purple — a nod to the ube, lavender, and other purple-hued ingredients that run through Hutton's dessert universe.
What You'll Eat
The menu reads like a love letter to pastry arts.
Expect a chocolate teddy bear — a chocolate caramel parfait with yuzu mousse and orange blossom ice cream. A chocolate cherry soufflé with Oolong tea anglaise. A lemon meringue baked Alaska with lavender. Dessert cocktails, wine, and a solid non-alcoholic lineup round out the drink menu.
On Sundays, Roxa goes full experience: a six-course, dessert-only tasting menu that sounds like the most fun you can have at a dinner table.
Wednesday through Saturday is a la carte. The kitchen is gluten-free friendly, with savory bites potentially coming down the road.
The Heart of It
Hutton could've taken her talent anywhere. Instead, she built something small, personal, and deeply hers.
"That's what really fills me up, is getting that connection and interaction with the guests," Hutton told the Post & Courier. "That's why we do it."
That energy — chef behind the counter, guest in front of it, dessert in between — is exactly what makes Roxa feel worth paying attention to.
The Details
Roxa Dessert Bar is targeting a late February opening.
Hours once open: Wed–Thu: 5–10 PM | Fri–Sat: 5–11 PM | Sun: 4–10 PM
Reservations via resy.com | More info at roxadesserts.com
This is a summary of an article published in the Post & Courier. Click here if you'd like to read that article.
