Collection: Kiran, Wraysbury

Kiran's sourdough journey began in lockdown with a single starter — Ooma, named after her grandmother and father. What started as a kitchen experiment became a diploma-level obsession. She now holds a BALM Diploma from The Sourdough School and runs The Considered Loaf, a small-batch micro bakery in Wraysbury, Berkshire.

A former women's health coach, Kiran treats ingredient integrity as a non-negotiable, not a selling point. Every loaf is made with long, slow fermentation and stoneground organic heritage flours sourced from small, independent millers operating below the legal fortification threshold — meaning nothing is added that shouldn't be there. Some grains are milled in-house. Each loaf carries the Real Sourdough Loaf mark from the Real Bread Campaign — an independent guarantee that what you're buying is exactly what it says it is.

No shortcuts, no additives, no anonymous supply chains. Just real bread, made slowly.