You've probably never noticed it but sometimes your favourite 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 explains why the food isn't always piping out when you buy it, unless it's fresh out of the oven.
And Greggs has previously confirmed this information in a statement released in 2019.
Also the chain cooks its pastries in small batches frequently.
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Greggs said: "We sell savouries which are freshly baked in our shop ovens then put on the shelf to cool.
"We don't keep them in a heated environment, use heat retaining packaging, or market them as hot because of this.
"As bakers we believe that baking our savouries fresh each day gives customers the best quality product.
"If the sausage rolls and bakes were kept hot after they had been baked, then they would be subject to VAT.
"The customer would have to be charged a higher price, in the same way that we charge VAT on our hot sandwiches which are kept in a heated cabinet and are subject to VAT."
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