The Story of Greggs: From Pushbike to Bakery Empire

In the bustling streets of Newcastle upon Tyne, amidst the grit and heart of a working-class city, a humble seed was sown in 1939 that would one day blossom into the UK's largest bakery chain. This is the story of Greggs, a tale of simple beginnings, shrewd expansion, and an unwavering commitment to feeding the nation with affordable, comforting food.

The Early Dough: John Gregg's Vision (1939-1964)

The journey began not with a shop, but with a pushbike. John Gregg, a man with an entrepreneurial spirit and a keen eye for a gap in the market, started his business in 1939 by delivering eggs and yeast to families in Newcastle. In an era when home baking was common, he provided the essential ingredients, cycling through the streets, building a reputation for reliability and quality.

It wasn't until 1951, after more than a decade of these deliveries, that John Gregg opened his first small bakery shop on Gosforth High Street. This modest establishment, with a bakery at the rear, focused on producing superb quality bread, using carefully selected flour to achieve that distinctive taste and texture. Greggs Bakeries Limited was officially incorporated in 1951. John Gregg's vision was clear: provide fresh, delicious baked goods to the local community.

Rising to the Occasion: Ian Gregg Takes the Helm (1964-1980s)

Tragically, John Gregg passed away in 1964. The reins of the family business were then taken up by his son, Ian Gregg, who would prove to be the driving force behind Greggs' transformation from a local favourite to a regional powerhouse. Ian, assisted by his brother Colin, inherited a business with just one shop but a strong foundation of quality.

Under Ian's leadership, Greggs began a period of significant expansion. The strategy was clear: acquire smaller, regional bakery chains. This allowed Greggs to grow rapidly, gaining established customer bases and production facilities across different parts of the UK. Major acquisitions in the 1970s included Glasgow-based Rutherglen (1972), Leeds-based Thurston's (1974), and later, Broomfields the Bakers (London), Bowketts the Bakers (Kent), Tooks the Bakers (East Anglia), and Price's (Manchester) in 1976. By the end of the 1970s, Greggs had a significant presence across Scotland, Yorkshire, and the North West.

This expansion was not just about increasing numbers; it was about building a reputation for good quality and great value on a larger scale.

Public Offering and National Dominance (1984-2000s)

The ambitious growth required capital, and in 1984, Greggs plc made the significant move to become a public company, listing on the London Stock Exchange. This injection of funds fuelled further expansion, allowing Greggs to open shops in the Midlands, Wales, and North London, truly cementing its position as a national player. By 1984, Greggs boasted over 260 shops across four main areas of the country.

A key acquisition in 1994 was the Bakers Oven chain from Allied Bakeries. While initially operated as a premium brand, these shops were eventually rebranded under the Greggs banner in 2008 to benefit from the national advertising campaigns and unified brand identity. The late 1990s and early 2000s saw continued investment in infrastructure, including a new £10m Central Savouries production plant in Newcastle upon Tyne (1997) and a £2m Group Technical Centre (2000) dedicated to product development and quality.

The Food-on-the-Go Revolution (2010s - Present)

The 2010s marked a pivotal strategic shift for Greggs. Under the leadership of CEO Roger Whiteside, who took over in 2013, the company recognised that its core business was increasingly "food on the go." While traditionally a bakery, around 80% of its sales were already in this market. Greggs decided to lean into this, moving away from being a traditional take-home bakery to focusing solely on convenient, freshly prepared food.

This involved several radical changes:

• Extended Hours: Many stores began opening earlier and closing later to cater to commuters and evening takeaway diners.

• Menu Evolution: The breakfast menu was expanded, and new products were introduced, including the hugely successful and often talked-about Vegan Sausage Roll in 2019, which significantly broadened its appeal.

• Store Refurbishments: Shops underwent significant refurbishment to create a more modern and inviting "food-on-the-go" environment.

• Digital Channels: Investment in delivery services and click-and-collect options further enhanced customer convenience.

Greggs also became known for its savvy and often humorous social media presence, famously offering Google doughnuts to fix a parodic logo issue in 2014, turning a potential PR crisis into a win.

A National Treasure and Future Ambitions

Today, Greggs plc operates over 2,400 shops across the UK, with ambitious plans to reach significantly more than 3,000. Its iconic products, like the Sausage Roll, Steak Bake, and Cheese & Onion Pasty, are staples of the British high street. Beyond its core offerings, Greggs has diversified into sandwiches, pizzas, and a range of sweet treats, generating over £1.8 billion in revenue in 2023.

The company's success is not just about its products; it's also about its strong brand identity, its focus on affordability and quality, and its commitment to its employees (through schemes like employee share ownership) and the community (through initiatives like the Greggs Foundation and Breakfast Clubs for children).

From John Gregg's pushbike delivering yeast to a multi-billion-pound national institution, Greggs has remained true to its roots of providing good food at a great price. It's a testament to adaptability, understanding customer needs, and the enduring appeal of a freshly baked treat.