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High Street bakery Greggs has opened its doors to a camera crew and let slip some of its recipe for success in a new documentary.
Channel 5 has been permitted behind the counter and into the kitchen to see what really goes on at the business which is reputed to sell more than two million sausage rolls a week.
The documentary, Greggs: Secrets of Their Best Bakes, is presented by author and restaurant critic Grace Dent.
Here’s what we know about the upcoming big Greggs reveal.
What is the documentary about?
The chain of bakeries was launched in 1939 by Newcastle baker John Gregg in Gosforth, now has more than 2,300 in the UK and even has its own clothing range in collaboration with Primark.
It has vowed not to use artificial colours, flavours or MSG in its products, according to its website.
In this documentary, Dent embarks on a quest to unravel the enigma behind its best-selling product the sausage roll and other baked products from its range of more than 70.
She meets those behind the development, quality control and sale of the products and is given access, for the first time, to the chain’s top-secret laboratory.
In the process, she learns a little of what it takes to make a popular bake.
What do we know about the sausage roll and other Greggs favourites?
The sausage rolls are produced in huge batches at one central factory and then shipped across the country to stores, where they are baked on premises for 18 minutes before hitting the counter.
But the sausage roll seasoning remains a tightly-guarded secret, even workers on the production line are left out in the cold on that one, according to The Mirror.
Each bake has a different marking on top to code the product so you can tell your cheese and onion from you’re your steak.
With steak marked out by diagonal lines, while chiken bakes have squiggly lines.
The marking also have a secondary purpose, to allow steam out during baking so there’s no soggy pastry.
“You’re looking for some breakage in the pastry but as you can see they’re evenly spaced for even lift on the product. It’s always science,” Sukina Coyle, regional process development manager, told The Mirror.
No egg wash is used on the bakes, instead there a special glaze.
And the vegan sausage roll, introduced in 2019 and met with some controversy, can only be handled with yellow tongs to avoid cross-contamination.
For those who are fans of the flaky pastry products, actor Jake Gyllenhall, rapper Stormzy and singer Noel Gallagher are said to number among them, there is some explanation of how this is achieved.
A very specific 96 individual layers of flaky pastry “contributes to this flakiness in terms of the textures you experience each time,” according to supply chain quality manager Errol Eland.
When and how to watch the documentary
Greggs: Secrets of Their Best Bakes is on Channel 5 tonight at 8pm and can be watched again on Sunday 11 June at 7.35pm.
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