FANNY GRAILET

La Panisphère is a micro-bakery in Liège, located between the Laveu and Cointe neighborhoods, focused on naturally leavened baked goods made with local flour. It is presented as an artisanal project led by Fanny, who has formal training in baking and experience in sourdough-focused bakeries. The company positions itself around taste, digestibility, and craftsmanship. Its website emphasizes long fermentation, controlled acidity, and the use of Belgian-grown, locally milled, organic flours to create breads with a soft crumb, crisp crust, and distinctive aroma. Key Offerings Le Pain : A semi-whole bread made with 100% sourdough and local organic flour. It is described as highly hydrated for long shelf life and a soft, airy texture. La Brioche : A sourdough milk brioche made with 0% yeast and ingredients such as organic eggs, milk, butter, and local flour. It is positioned as a rich, golden, well-risen sweet bakery item. La Tourte : A rye loaf made with 100% rye sourdough and local organic flour. It is a denser, more compact bread with a distinctive rye character. Le Petit pain : A smaller bread format offered through the ordering page, aimed at customers looking for a more compact portion. Cookies noisettes-chocolats : Hazelnut and chocolate cookies offered as a sweet snack item. La baguette : A baguette format available for preorder, extending the bakery’s sourdough offering into a more everyday bread shape. Core Values Local sourcing : The bakery highlights flour from Belgian cultivation and local mills, and it also references nearby producers for ingredients such as eggs. Artisanal craftsmanship : Products are handmade and shaped by baking know-how, with attention to fermentation, texture, and appearance. Digestibility and balance : The brand stresses low acidity, long fermentation, and a focus on breads that are easier to digest while still delivering flavor. Authenticity : The bakery presents itself as a place where sourdough, traditional methods, and ingredient quality are central to the product identity. Unique Aspects 100% sourdough focus : The core range is built around naturally leavened products, including a milk sourdough brioche and a rye sourdough loaf. Acidity control with a pH meter : The bakery explicitly uses a pH meter to monitor acidity throughout production, which it presents as a way to refine flavor and keep sourness low. Long fermentation process : Fermentations of more than 12 hours are highlighted as a key technical choice that supports texture, crust, and aroma. Close-to-source ingredients : The flour comes from Les Grands Blés, a mill located about 30 km from the workshop, reinforcing the bakery’s local supply chain. Small-batch, preorder model : Products are ordered in advance and collected at the workshop on Saturdays, reflecting a limited, made-to-order operating model.