Re: My wife would tend to agree with the more negative reactions
As soon as anyone mentions Greggs - I just think of a factory somewhere with an enormous Whisky sized vat, with a mixing hook the size of the titanic's rotor, stiring a pink mush with the dna of 10000 dead pigs, with blood being added until the original grey sludge is just the right shade of Gregg's pink, slowly being squeezed out through a hole, the diameter of a small child, ready to fill some pastry somewhere.
Now if they brought that setup to a food show, I'm sure everyone like me, would immediately associate that with Greggs.
Biting the hand that feeds IT
