Newcastle-based firm Greggs is now on its way to your freezer drawer too.
The Manchester Evening News reports the high-street favourite has teamed up with Iceland to offer a frozen, bake-at-home range of some of its most popular products.
And I've been given the task of seeing how they measure up to the real thing.
After filling up the freezer the first thing to compare is the price.
A box of eight sausage rolls from Iceland is £3.75.
That works out at about 47p per roll, compared to £1.05 each in Greggs.
Steak bakes and chicken bakes are around £1.17 each when you make them at home, compared with £1.65 in the shop, while the vegan sausage rolls are 50p at home, and £1.05 from a bakery.
So the Iceland ones are a fair bit cheaper.
But you've obviously got the hassle of making them yourself.
The chicken bakes need 32 minutes in the oven, while steak bakes require 29 minutes.
I decide to split the difference and bung everything in for half an hour, setting a 25-minute timer on my phone to take the sausage rolls out a bit earlier.
As it cooks the houses fills up with the comforting smell of warm pastry.
It's a trick of the trade that Greggs uses to good effect, with staff encouraged to keep the doors of their shop open so the aromas tempt customers in.
Thirty minutes later it's time to eat.
I like Greggs as much as the next man, but as I consider the intimidating mound of pastry laid out in front of me I worry I may have bitten off more than I can chew.
Thankfully I've roped in the rest of the family to help me out.
But I fear the youngest daughter isn't going into this with an open mind.
"Actual Greggs will be better," she says. "Actual Greggs is way better," she declares moments later.
By contrast, the rest of the family are treating the taste test with the respect it deserves.
Across the table my wife's channelling her inner-Gregg Wallace as she diligently compares pastries.
"There's very little in it," she says after much deliberation.
"I can't tell any difference in the fillings, but the pastry's different.
"It's much drier and flakier in the Iceland ones. I think there's something about the Greggs ones being stored in the shop at the right temperature."
The eldest daughter is of a similar mind.
"I like the Greggs' ones better because the pastry's softer," she says.
For what it's worth, I agree. Just looking at the two versions of each product side-by-side, it's immediately obvious which is which.
The pastry on the home-baked food is darker and noticeably less moist.
But that's probably down to me failing to follow the cooking instructions to the letter, and to my uncultured palate the fillings also taste identical.
So I guess in the end it comes down to convenience.
If you're craving a Greggs it's not that difficult to nip to a branch, but for those occasions when you just can't be bothered to leave the house the bake-at-home versions are perfect.
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