![Pinterest](https://pinterest.com/pin/create/button/?url=https://uknews.evprotec.com/inside-greggs/&media=https://uknews.evprotec.com/wp-content/uploads/2023/07/0_VARIOUS.jpg&description=It's the high-street bakery that everyone knows and loves, and now Greggs is sharing its secrets with the nation - from talking in pastry code to the surprising success of the vegan sausage roll If you stroll past Greggs at lunchtime, it's likely you'll see a queue snaking out of the door, with hungry shoppers keen to get their hands on an 85p jam doughnut or classic sausage roll. Launched in 1939 by Newcastle baker John Gregg in Gosforth, the nationwide chain has become a firm favourite with Brits for reasonably priced hot or cold treats on the go. Now, there are more than 2,000 stores around the UK and over 70 different items on the menu, catering to vegans, young kids and snackers craving sweet or savoury. On Channel 5's new series, Inside Greggs: 24/7, which airs at 8pm tonight, fans are getting a sneak peek inside the factory and makings of the new product ranges with the CEO. The second episode of the show tonight looks at the famous vegan sausage roll and how it became a staple on the chain's menu. Speaking to food critic Grace Dent, Greggs CEO Roisin Currie admits that the pastry's success surprised them. "Now interestingly when we launched that product, our expectation is it would be a rotational product," she explained. "Which means it would probably be in the shop for about 16 weeks and the sales wouldn't reach the level to be, you know, maintained as a regular product. "We'd take it off sale and we'd bring it back at a future point in time." But to everyone's surprise, the vegan bakes flew off the shelves at the beginning of 2019 and they decided the Veganuary trial could stick around. There are some things Greggs will never give away, like the sausage roll seasoning mix - that remains a closely guarded secret. Not even the workers on the production line are allowed to know precisely what's in it. And the white sauce of the chicken bake is souffled using a 'high shearing' technique, which could never be replicated at home. But, the unique markings on the){kind=link}
It’s the high-street bakery that everyone knows and loves, and now Greggs is sharing its secrets with the nation – from talking in pastry code to the surprising success of the vegan sausage roll
If you stroll past Greggs at lunchtime, it’s likely you’ll see a queue snaking out of the door, with hungry shoppers keen to get their hands on an 85p jam doughnut or classic sausage roll.
Launched in 1939 by Newcastle baker John Gregg in Gosforth, the nationwide chain has become a firm favourite with Brits for reasonably priced hot or cold treats on the go.
Now, there are more than 2,000 stores around the UK and over 70 different items on the menu, catering to vegans, young kids and snackers craving sweet or savoury.
On Channel 5’s new series, Inside Greggs: 24/7, which airs at 8pm tonight, fans are getting a sneak peek inside the factory and makings of the new product ranges with the CEO.