I used to work at Greggs – here are all the details about our most popular pastries you DON’T want to know
A FORMER staff member at Greggs has revealed the details about popular pastries that you don’t want to know.
The much-loved bakery chain is a popular sight on high streets across the UK.
Its trademark bakes, sandwiches and pasties have become a staple for hungry shoppers looking for a hot snack.
Now, one Redditor who claims to be former employee has dropped a number of bombshells for Greggs fans.
In a post on the social media site the ex-staff member alleged that on hot days there have “definitely been flies on the pasties”.
And the former employee was not done there, revealing a secret about potato wedges.
They wrote: “The potato wedges are just McCain’s spiced wedges – we pour them out from a massive bag of them.”
Greggs fans were left shocked by even more bad news as the original poster continued.
The ex-worker said: “This will ruin sausage and bean for you – it’s not a mix of sausage and bean. There’s four sausages in every past – one set in each corner – and then they put the beans in.”
However, the former employee also highlighted how the chain enforces strict hygiene standards at all times.
A fellow Redditor who also claimed to have worked at the chain commented that “staff were only told to wash their hands at the start and end of their shift”.
But the original poster was quick to explain how their experience was completely different.
The former employee said: “Didn’t get that on the hand washing though.
“It was drilled into us so much that some people would end up with cracked hands.”
It comes after another Greggs employee revealed why sausage and bean melts aren’t always hot.
“Because it’s not actually under a hot counter, so when it comes out the oven it’s going to get cold, you have to get there at the right time!”
One commenter joked: “That implies there’s a period where they’re warm but anyone who’s eaten one know they come either stone cold or molten hot.
“Something’s up here and OP (original poster) is covering for big pastry.”
The best way to guarantee you’ll get a hot pastry straight out of the oven is to turn up at opening time.
And if you don’t turn up at the right time it’s usually only a short wait until a new batch are baked.
We previously wrote about how each bake has been designed with a different marking on its top so workers can tell at a glance what’s inside it.
The steak bake features diagonal slashes, while the chicken bake has wavy lines.
Arrows indicate a cheese and onion bake, and the sausage and baked bean melt boasts little dashes across its width.
Smaller waved lines denote a vegetable bake while three horizontal slits represents a vegetable katsu bake.
Lastly, the beef and vegetable pasty can be commonly identified by its “humptiback” while the vegan sausage roll is handled only by yellow tongs.
The Sun have contacted Greggs for comment.
It comes as Greggs bosses were ribbed for opening a shop for just 90 minutes.
Customers were met by signs telling them the store would only be open for lunch due to staffing issues.