Once upon a time, in the wilds of Tyneside, there emerged a force so powerful, so delicious, that it would one day rival the might of empires. No, not the Romans. We’re talking about Greggs, the humble bakery, turned national obsession that has swept across the UK like gravy on a sausage roll.
It all began in 1939 when a man named John Gregg decided that Newcastle needed something more than coal, fog, and football. So, he did what any visionary would do: he got on a bike and started delivering fresh eggs and yeast to the good people of the North East. Little did he know that his humble yeast rounds would eventually help leaven the British soul.
Fast forward to the 1950s, and the first Greggs shop opened. It sold bread, cakes, and dreams. And by dreams, we mean hot pastries that could scald your mouth, but warm your heart. Greggs soon became a staple of the British high street, which is no small feat considering the fierce competition from fish & chips, kebabs, and aggressive seagulls.
Now, Greggs isn’t just a bakery. It’s a lifestyle. A philosophy. A national institution. While France has the baguette, and Italy has pizza, the UK has the Greggs sausage roll, a flaky, meaty miracle that unites builders, bankers, and students alike. It’s one of the few things in Britain that still works reliably and costs less than a cup of designer coffee.
But let’s not forget innovation. In 2019, Greggs stunned the nation with the Vegan Sausage Roll. Critics laughed. Piers Morgan nearly exploded. But the people? The people lined up. The plant-based pastry launched Greggs into a new orbit, attracting vegans, vegetarians, and confused carnivores who just wanted to see what all the fuss was about.
From there, things escalated. Greggs went viral, won awards, and, brace yourself, teamed up with Primark to launch a fashion line. That’s right: you can now wear your steak bake with pride, even if it’s printed on a hoodie. The combo meal of clothing and carbs is the 21st century’s answer to haute couture.
Let’s be honest: Greggs is taking over the UK one pasty at a time. No town is too small, no train station too remote. There’s probably a Greggs opening inside your kitchen cupboard as we speak. Resistance is futile. You will be fed.
Plans for world domination remain hush-hush, but we all know it’s coming. First, it’ll be Europe, somewhere easy, like Belgium. Then maybe America, where Greggs will stun Starbucks with sausage roll-based frappuccinos. By 2040, the UN will convene in the Greggs Lounge, sipping on baked bean lattes and resolving conflicts over custard slices.
So next time you bite into a cheese & onion bake, know this: you’re not just enjoying a snack. You’re part of a movement. A flaky, buttery, gloriously British movement.
Long live Greggs.
The Rowanwood Chronicles 