Why Sourdough?
Our Loaves
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Rustico
The everyday loaf.
A classic naturally fermented sourdough with a deep, crackling crust and an open , chewy crumb. Slow-fermented for a clean, balanced flavour that works as well with good butter at breakfast as it does torn alongside dinner.
This is the loaf you'll keep coming back to.
£5.50
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Nordic Rye
This isn't a light loaf. It isn't meant to be.
Our Nordic Rye is slow-fermented with cracked whole rye grain and seeds worked through the dough -giving it a satisfying chew, a visually striking crumb, and a complex, earthy flavour that develops over time.
A bread for people who take bread seriously.
£5.75
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Heritage Seed
Nutty, hearty and deeply satisfying.
Made with stoneground flour, heritage grains and Oland wheat, finished with a generous blend of toasted seeds. Substantial without being heavy - the kind of loaf that makes a proper lunch out of very little.
£6.00
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Prato
Our most considered loaf, named after the Italian word for meadow. 23 ingredients, fresh-milled - whole grains, legumes, seeds, herbs, and botanicals - all slow-fermented together. Every inclusion was chosen for diversity and gut health. The result is a loaf with remarkable depth of flavour and nutritional profile that goes well beyond ordinary bread.
For people who want their daily bread to work a little harder.
£7.00
Bread, Made With Intention
At The Considered Loaf, bread is made the way it once was — slowly.
Before founding this bakery, I spent years as a women's health coach. That background shapes everything about how I bake - the ingredients I choose, the time I give each loaf, and the belief that what we eat every day genuinely matters.
Each loaf begins with a natural starter, carefully selected flour, and patience. no additives. No improvers. Just flour, water, salt and time.
Because bread made with care simply tastes better - and feels better too.
The Considered Approach
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Slow Fermentation
Our loaves ferment slowly using natural sourdough cultures, allowing flavour and structure to develop naturally.
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No Additives
No improvers, preservatives or unnecessary ingredients.
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Ingredient Diversity
Some loaves include blends of grains, legumes, herbs and botanicals to bring greater diversity to everyday bread.
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Small Batch Baking
Each loaf is mixed, shaped and baked by hand in small batches.
Fresh Bread, Baked every Friday. (Orders close Wednesday evening)
Our bread is baked in small batches and shared locally.
Orders open each week and close Wednesday evening for freshly baked loaves.
Collection and local delivery available within the surrounding areas.
Staines
Egham
Englefield Green
Windsor
Datchet
Orders over £10 qualify for local delivery (£2 flat delivery fee).
Because bread is best enjoyed fresh from the oven. Order ahead to reserve your bread.
Allergen Information
Our bread is made using traditional sourdough methods and carefully selected ingredients.
However, please note the following allergens may be present.
Contains:
Wheat (gluten)
Some loaves may also contain:
Sesame seeds and other mixed seeds.
Our bread is produced in a kitchen that handles gluten, seeds and nuts.
If you have any food allergies or sensitivities, please contact us before placing your order.
