A former employee of the beloved high street bakery chain Greggs has lifted the lid on the realities of working behind the counter, answering burning questions from curious customers online.
The Daily Grind of Customer Complaints
In a candid online reveal, the ex-staff member confirmed that dealing with complaints about food temperature was a regular part of the job. She stated that daily, customers would complain that items like pastries and bakes were not hot enough, often expecting piping hot food long after the morning bake.
She explained the common scenario: a customer would question why a pastry wasn't warm at 9am. The straightforward response was that the shop had been open since 7am, and items naturally cool down. When asked about the often-cold 'beefy bakes', she pointed out the balance between freshness and waste. Greggs cooks items regularly, but sometimes they sit and cool. Teams won't cook more unless a customer is willing to wait 15 minutes for a fresh one, to avoid unnecessary food waste.
Vegan Popularity and What to Avoid
The former worker also shed light on the popularity of the chain's plant-based options. While she didn't give exact sales figures, she addressed the direct comparison between vegan and traditional sausage rolls, indicating the vegan version has a significant following.
On the subject of menu items to steer clear of, she offered a personal opinion. She would never eat the chicken bakes, citing personal preference, though she clarified she had tried almost all other bakes and sandwiches, barring some regional specials.
Inside Scoop on Staff Perks
The insider details extended to employee benefits, a topic of interest for many. She explained that after working at Greggs for a year, staff are allowed to add a second person to their discount card. However, she warned that sharing a single discount code across multiple payment cards would lead to the perk being suspended—a rule she found frustrating.
Despite leaving the company for new opportunities, her loyalty to the brand remains. The ex-employee confessed she still visits Greggs on her breaks at her new job, citing its decent offerings and a lack of other comparable bakeries nearby.
This glimpse behind the scenes, shared on Tuesday, 2nd December 2025, offers a rare look at the everyday challenges and policies within one of the UK's most ubiquitous food retailers.
