If there is one true fact that we can all agree on, it's that Greggs is one of the nation's best loved bakeries.
With their sausage rolls, steak bakes, vegan options and a whole host of other delicacies, it's hard not to see why we have such a soft spot for them in our hearts.
Now, if you've ever wondered what it would be like to work at Greggs while you are ordering your morning bacon roll or lunchtime sausage roll, then you've come to the right place.
A former Greggs employee Christian Brayford, who is now a reporter for Grimsby Live, has shared his insider secrets on what the working conditions were really like.
From endless supplies of your favourite orders to the early morning and late night shifts, it turns out that working there was not as easy.
The reporter shares his insider tips from his time working for the bakery chain during the pandemic in 2020 and, while he still enjoys the food, the experience left a lot to be desired.
Christian explained: "At the time, I was a shift leader so I was in charge of cash handling, staff management, dealing with complaints, ordering stock, and banking at the end of the day.
"The working hours could be extremely demanding. You had to be there at 4am on some shifts, and usually you wouldn't leave until after 6pm or later.
"And when you arrived for work, it was absolutely freezing. It was probably colder outside the shop than it was in it - without the exaggeration.
"You weren't allowed to wear a jumper either - you were provided with a Greggs hat, Greggs t-shirt, a kitchen apron and a hair net (all staff regardless of the length of their hair had to wear one)."
He went on to explain that staff would have to spend the start of their shifts by packing away the deliveries, that could sometimes be sent twice a day.
"Our store used to have a delivery at around 2am or 3am in the morning.
"This was when you'd have a delivery of all your sweet treats such as triple chocolate doughnuts, jam heart biscuits, Belgian buns and much more", he explained.
An interesting piece of information that may not have crossed customers minds, is just how much work goes into preparing the sandwiches, as Christian said that it was not as simple as we may think.
It turns out that Greggs employees have to follow a "specific guide, or cooking matrix, which had to be followed to incredible detail when preparing a sandwich" from the amount of sauce and veggies to how much protein you were to put on and if you "went over by the slightest margin, you'd have to make the sandwich again."
Makes you think twice about the effort gone into making your baguette.
It also turns out that, from the former employees experience, Greggs staff are not immune to the complaints of customers which tends to come with the retail industry territory.
Speaking of his experience, he said: ""I strongly sympathise and understand all customer service workers who go through similar things - but in different situations and environments - on a daily basis.
"I certainly made it harder to motivate yourself to get up in the morning."
Rude customers aside, he did go on to say that there were generally pleasant customers who would come in most days that he could "have a chat with."
While the hard work making sandwiches and rude customers may have been a downside to his experience, Christian said that the end of the day was usually a "nightmare."
Despite practising regular hygiene throughout the day, they still usually spent an hour to record the day's banking, ensure all food beyond its use by date had been thrown away, and clean the entire store.
"I know it doesn't sound a lot, but it certainly felt like it after a demoralising shift of dealing with complaints, rudeness and a high demand for a cheese bake", he said of the experience.
The former employee also says that, despite the amount of customers who regularly visit, there is "literally a tonne" of wasted food at the end of each day.
And this is where it gets good for employees - well, it certainly was a positive for Christian - as it meant they could take home bags of food at the end of each shift.
Christian said: "It was literally a tonne of pure sausage rolls and baguettes and sweets. But it was great to decide which food you wanted to take home. Sometimes I'd walk out of the building with about four of five bags of food.
"It was great to see my family's face when I brought them something back."
With gruelling shift hours, rude customers, harsh working conditions and a pandemic to top it all of, Christian decided to call it quits on his time with Greggs.
He said: "Even by the time the first lockdown was imposed, I felt like a walking zombie.
"The long hours were particularly draining. Sometimes you'd be working five days on shift patterns of 14 hour days which can be demanding. The pay was hovering very close to the national minimum wage of around £8.40 at the time.
"So you can't really complain and grumble as it was a job. The free food at the end of the day was amazing - even if it impacted my waist line.
"But what really tipped me over the edge was the rudeness of customers and I still see the similar kind of rudeness today but in a different shop.
"People can be so thoughtless and insensitive as to how their actions might be devastating or impact another person - the abuse was unjustified and uncalled for.
"But the saying goes if there isn't a reason to complain, someone will find a reason to be.
"I loved the food, but I don't think the experience of working in a Greggs was all it is cracked up to be."
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