From humble beginnings in Newcastle upon Tyne to more than 1,700 shops, Greggs has grown to become something of a cult favourite.
Known for its pastries, cakes and bacon rolls, the food chain is always a safe bet - wherever you are in the UK.
But, what is it like earning a living there?
According to its website, Greggs has been named as one of the happiest places to work.
With almost six years experience serving Greggs customers in Bristol and North Somerset, Somerset Live reporter Jonathan Coles reveals everything you've ever wanted to know about Greggs.
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The staff are lovely
Like most jobs, it is the people that make it.
Greggs was my first part-time job (a misguided stint as a waiter doesn't count) so I didn't know what to expect when I was first handed my hat.
Luckily, since that moment, every colleague I met was lovely.
Yes, there was the odd difficult person here and there - where isn't there?
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But, on the whole, staff were always willing to go the extra mile for each other.
From young people like me trying to earn a bit of extra money to older generations looking to work fewer hours, to parents supporting a family, Greggs has something for everyone.
Food hygiene is very important
It is tempting to assume that fast food outlets must cut corners somewhere to get products out quickly, which can translate to the belief that food hygiene isn't high on the list of priorities.
This couldn't be further from the truth.
Greggs were - are - very hot (no pun intended) on fast food, often asking employees to take courses to refresh their knowledge.
All products must reach a certain temperature before they can be served and the time they are displayed is closely monitored, getting thrown in the bin when the threshold is reached.
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Better safe than sorry!
Waste
There is no getting around it - a lot of food gets thrown away at the end of the day.
However, every item is accounted for so nothing is thrown away that shouldn't be.
One store I worked at also had a great initiative where, one two evenings a week, a local charity would come to the shop and collect as much as they could to take to children in need.
You never get bored of the discount
50 per cent!
After nearly six years, I was still more than happy to bite into a heavily discounted sausage roll on my break.
At less than 50p a go, it was almost rude not to.
You learn to love early mornings
I worked in one store that was located on an industrial estate, which meant 4am starts.
Although I didn't love getting up, the mornings used to fly by with workers popping in for their bacon rolls.
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However, running out of baps is a nightmare.
The uniform isn't the most flattering
Instantly recognisable? Yes. Flattering? Not so much.
However, needs must - your apron would invariably be covered after a shift, proving its worth.
Baking at Greggs isn't exactly the Great British Bake Off
Forget 'Technical Challenges' and 'Showstoppers' - baking at Greggs is more about volume.
Lunch can be relentless, a constant battle between supply and demand.
But, it's satisfying when you get it right and the shelves are looking full.
"Is that hot, mate?"
Understandably, customers want their food to be warm - at least.
However, having to grab a paper bag and test the temperature can become a bit grating at times.
Despite your best efforts to keep products warm, some people are never happy.
You learn the unique patterns on top of each bake by heart
Each individual product has a pattern on the top, which makes it easily identifiable to the trained eye.
Horizontal, straight lines? Sausage and Bean Melt.
Diagonal lines? Steak Bake.
You will never look at them in the same way again, will you?
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It's a great job
I stayed there for nearly six years and had no complaints.
Happy baking!
