London chef Will Alexander has chosen the Cotswolds for his first independent venture, Otis & Belle. The artisan bakery, shop and café has opened today in Moreton-in-Marsh.
Most recently the head chef at Blanchette Soho, Alexander has taken inspiration from his French patisserie training to inform Otis & Belle’s menu.
Named after his children, Otis & Anabelle, the new venture is a modern take on the classic British high street bakery. It occupies a prime retail location in Moreton-in-Marsh, at the entrance to the historic market town’s Old Market Way arcade. Offering a flexible service, customers can relax with coffee and a snack, browse fine foods to take home, or grab an early-morning croissant before their commute.
Otis & Belle is the local area’s only artisan bakery and a strong advocate for the health benefits of sourdough bread. This is baked on the premises, alongside Viennoiserie, patisserie and British classics.
The varied menu ranges from sausage rolls, Cornish pasties and sandwiches, eclairs, gâteau St-Honoréand Paris-Brest. In addition, Otis & Belle sells products from local and renowned suppliers, such as Valrhona chocolate, organic flour from Shipton Mill, and local charcuterie. Carefully selected barista-style coffee is also on offer.
Alexander studied Classic French Pâtisserie at Le Cordon Bleu London in 2011, which led to his Pastry Chef position at Chelsea’s famed Bibendum restaurant. He ultimately became Bibendum Oyster Bar’s Sous Chef in 2013, before following his mentor Tam Storrar to Blanchette in Soho. Tam opened the popular French bistro in 2013 and Will rose to become Blanchette’s Head Chef.
“Since I studied at Le Cordon Bleu, I’ve always had this romantic idea of opening my own little bakery in the countryside,” said Alexander. “Moreton-in-Marsh needs a good bakery, with great products made fresh every day; the health benefits of our three-day fermented sourdough blow the supermarkets’ mass-produced bread out of the water.”