Named after his children, Otis & Belle will offer a 'modern take on the classic high street bakery'.
The site occupies a prime retail location in Moreton-in-Marsh, at the entrance to the town’s Old Market Way arcade.
The offer includes sourdough bread, viennoiserie, patisserie and British classics with the menu taking in everything from sausage rolls and Cornish pasties to eclairs and 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.
Alexander studied Classic French Pâtisserie at Le Cordon Bleu London in 2011. He worked at Bibendum in Chelsea before following his mentor Tam Storrar to Blanchette in Soho.
Storrar 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”, says 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.”