Since the first ever Greggs store opened in Gosforth more than 80 years ago, it has become an iconic part of the UK as well as the North East with over 2,000 stores across the country - but what exactly is it that makes the bakery chain so popular?
This was the question that presenter Grace Dent set out to answer in a new Channel 5 documentary dedicated to uncovering the Tyneside-born business' most closely-guarded secrets. Greggs: Secrets of Their Best Bakes saw Grace delve into the science behind the chain's most iconic pastry, the humble sausage roll - 12 of which are sold at every second at Greggs stores across the country, amounting to a whopping 7 million a week.
Grace enlisted the help of food scientist Dr Stuart Farrimond to find out exactly what makes a Greggs sausage roll so delicious - starting with that irresistible smell every time you walk past a store. This is caused by a chemical reaction that sees protein and sugars combine at just the right temperature.
