foods at Greggs aren't piping hot when you buy them. Now a former employee of the popular chain has revealed why the beloved pastries are left to go cold on purpose.It comes after the company was put under the microscope in Channel 5's documentary Inside Greggs: Britain's Best Bakery.The programme looked at the secrets behind the pastry's huge success, including how it manages to offer food at affordable prices.Former store manager James Oldfield spoke out about the temperature of the food.He revealed how customers pay the price in temperature, rather than pounds.James said: "The reason Greggs can have such reasonable prices is they're not charged VAT if they're not keeping them warm."They're just baking them fresh."So that basically.
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