From the kitchens of London’s iconic Bibendum and Soho favourite Blanchette to the honey-coloured streets of the Cotswolds, Le Cordon Bleu-trained pastry chef and founder Will Alexander has quietly built one of the region’s most sought-after bakeries – Otis & Belle.
Handmade with precision, the expertly crafted viennoiserie and naturally fermented sourdough breads, have made Otis & Belle the ultimate destination bakery and a real neighbourhood favourite. Loyal locals return daily, while visitors linger a little longer, drawn as much by the warm welcome and familiar faces as they sense that they’ve discovered one of the Cotswolds’ best-kept secrets.
No two visits to Otis & Belle are quite the same, alongside its award-winning sourdough breads – classic white, seeded and spelt – and beautifully presented viennoiserie range, the bakery is known for its ever-changing line-up of seasonal bakes. One month it might be raspberry and white chocolate speciality sourdough fresh from the ovens, buttery frangipane tarts, or crisp-edged crème patisserie-filled cruffins. Chocolate and hazelnut cookies sit alongside cult favourites, the Crème Brulée croissant cubes, with their glossy caramel tops becoming an Instagram favourite. Savoury selections include flaky goat’s cheese Danish pastries and Croque Monsieur’s layered with bubbling cheese and the bakery’s own onion marmalade.
Named after Will’s two children, Otis and Anabelle the first bakery opened in Moreton-in-Marsh in 2020 and has now grown to four locations across the Cotswolds: Stow-on-the-Wold, Broadway and Cheltenham, each bringing the same commitment to exceptional baking, warm hospitality and a sense of local community.
Will Alexander’s journey began in some of London’s most respected kitchens. After training in classical French pâtisserie at Le Cordon Bleu in 2011, he refined his craft at the well-known institution Bibendum before taking the reins as Head Chef at Soho’s much-loved French bistro, Blanchette. Years spent mastering the art of French baking and pâtisserie now shape everything at Otis & Belle.
“I’ve always loved the simplicity of great bread, and during lockdown, like so many, I found myself spending more time experimenting with sourdough, which really sparked an interest in fermentation and gut health and how good ingredients and traditional methods can make such a difference. I wanted to create a destination where croissants are made properly, and the sourdough is given the time it deserves. As much as we respect tradition, we also love having fun with what we do, every month we create a new sourdough special, giving the team the chance to experiment with different flavours, seasonal ingredients and new ideas. The same goes for our viennoiserie. It’s where we can really get creative, whether that’s reimagining a classic or introducing something completely unexpected.
Will Alexander, Founder of Otis and Belle
That quality and passion have earned national recognition in 2025, when Otis & Belle was named Best Group of Bakeries in the Cotswolds, while its croissants and sourdough collected four Great Taste Awards, cementing its reputation as one of the region’s standout food destinations.
Whether it’s a morning coffee before work, or exploring the countryside, or a box of pastries for a teatime treat, Otis & Belle has become a must-visit part of the Cotswolds experience. And while weekend queues have become part of the ritual, those in the know understand exactly why they’re there: for exceptional freshly baked food, familiar faces and a bakery that feels as much a destination as it does a local favourite.
 | Visit the Otis & Belle website to find out more |
