FANNY GRAILET
- Type
- Food & Ingredient Manufacturer
- Location
- Belgium
- Industries
- Food ingredients & products, Shortening supply chain
- Domains
- Ingredients, Flour, Wheat, Plant based primary products, Bakery, Processed food products, Rye
- Technologies
- Fermentation, Biotechnology & sustainable inputs
About FANNY GRAILET
La Panisphère is a micro-bakery in Liège, located between the Laveu and Cointe neighborhoods, focused on naturally leavened breads and other artisanal baked goods. It was founded by Fanny, who says she has been passionate about sourdough for years and trained in baking since 2022, with additional specialist training and experience in sourdough-focused bakeries.
The company positions itself around local ingredients, long fermentation, and careful control of acidity. Its breads are made with Belgian-grown, bio-certified flours, and the bakery emphasizes digestibility, aroma, texture, and a balance between authenticity and technical precision.
Core Values
- Local sourcing: The bakery highlights flour from Belgian crops and local producers, including a nearby mill, as part of its commitment to supporting regional agriculture.
- Natural fermentation: Long fermentation and 100% sourdough are central to the bakery’s approach, with an emphasis on flavor development, texture, and digestibility.
- Technical precision: The use of a pH meter to monitor acidity shows a careful, measured approach to sourdough baking rather than a purely intuitive one.
- Artisanal authenticity: The company presents its products as handmade, local, and rooted in traditional baking craft, while still using precise methods to refine results.
- Well-being through taste: Its messaging links flavor, low acidity, and better digestive comfort to a broader idea of gustatory well-being.
Unique Aspects
- 100% sourdough focus: The bakery’s core identity is built around products made entirely with sourdough, including both breads and brioche, which is relatively distinctive for a small bakery.
- Acidity control with a pH meter: La Panisphère explicitly uses a pH meter to monitor dough acidity throughout production, giving it a technical edge in controlling sourness.
- Local mill relationship: Its flour comes from Les Grands Blés, a mill located about 30 km from the atelier, reinforcing a short supply chain and regional sourcing.
- Bio-certified ingredients: The bakery repeatedly states that its flours and several other ingredients are organic, including eggs from Coquettes aux prés and flour labeled bio.
- Small-batch pickup model: Orders are placed in advance and collected at the atelier on Saturdays, reflecting a made-to-order micro-bakery model rather than a retail storefront.