Greggs is now one of the UK’s most recognisable and beloved high street food brands — famed for its sausage rolls, pasties, and bakes. But its rise to national prominence has been a long and fascinating journey, rooted in community, affordability, and the simple joy of freshly baked goods.
1939: The Greggs Family Start Baking
The story of Greggs began in 1939, when John Gregg started delivering fresh eggs and yeast by bicycle to families in Newcastle upon Tyne. His mission was to provide quality ingredients at affordable prices during a time of growing hardship.
Just over a decade later, in 1951, John opened the first Greggs bakery shop in Gosforth, Newcastle. It was a modest establishment, but it laid the foundation for what would become a household name.
1960s–1970s: Expansion and the Greggs Ethos
Through the 1960s and 70s, Greggs began acquiring regional bakeries across the North East and beyond, gradually establishing a strong presence throughout the UK. During this time, the company maintained a strong emphasis on:
- Freshness
- Value for money
- Community support
Even in the early days, Greggs was known for offering affordable food to working people — a principle that still defines the brand today.
1980s–1990s: A National Name
By the 1980s, Greggs had become a well-known name across large parts of the UK. Under the leadership of John Gregg’s son, Ian Gregg, the company continued to grow while remaining true to its community values.
During this period, Greggs:
- Opened hundreds of new shops
- Expanded into the Midlands and the South
- Standardised its product offering
- Focused on hot, ready-to-eat items alongside traditional bakery goods
1999: The Birth of Greggs Foundation & Breakfast Clubs
In keeping with the company’s strong social values, The Greggs Foundation was launched to support local communities. That same year saw the introduction of Greggs Breakfast Clubs, designed to help children start the day with a nutritious meal. The initiative continues today, feeding over 75,000 children every school day across more than 1,000 clubs.
2000s–2010s: The Modern Greggs Emerges
Greggs saw significant transformation in the early 21st century. While still a bakery at heart, it shifted towards becoming a food-on-the-go brand to meet changing customer habits.
Key developments included:
- A move away from in-store baking to centralised production
- A broader, more modern product range (e.g. coffee, salads, hot sandwiches)
- Introduction of extended opening hours and breakfast deals
- Rebranding and modernisation of stores
One of Greggs’ most notable achievements came in 2019, with the launch of its now-iconic Vegan Sausage Roll, which made national headlines and boosted sales significantly.
Today: A British Staple
As of 2025, Greggs operates over 2,300 shops across the UK and serves millions of customers every week. Its offering includes:
- Breakfast rolls, hot drinks, and pastries
- Signature bakes like the Steak Bake and Sausage Roll
- Healthier options including salads, wraps, and fruit pots
- Seasonal specials and expanding vegan options
Despite its size, Greggs remains committed to its roots — providing good, honest food that’s accessible to everyone.
In Summary
Greggs’ history is one of consistency, community, and clever reinvention. From delivering yeast by bike in the 1930s to fuelling commuters, schoolchildren, and snack-seekers today, Greggs has never lost sight of its mission: to make food that brings comfort and value to people’s everyday lives.