Christmas in July with Chef Alexandra Holt of Roxanne

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Alexandra Holt grew up with a single mom with a government job so they moved every year to a new country or state until she went to boarding school for highschool in France. Holt graduated from CIA in 2013 for baking & pastry and worked in NYC, Chicago, D.C., and Baltimore each for a year. In 2018 she moved to Stuttgart, Germany to take a job as pastry chef of a two michelin starred restaurant and also run the pastry department of the hotel it was located in. Her time there gave her the opportunity to work throughout Europe and sent to do some pastry things in Iceland. When the pandemic hit she pivoted to working as a butcher. Holt came to Philly in 2021 and found work as a sous chef in an Old City restaurant. She established her own catering, wholesale, and pop-up business called Pastry Slut. Holt decided put down roots in Philadelphia and open her first restaurant - Roxanne, named after her mother. Holt will be doing both sweet and savory cooking, blending a lot of pastry techniques with savory application. At Roxanne, the food will be European and blend techniques from all of the countries she’s lived in thus far.