Greggs concept store opens in Gosforth
July 10 2012
Named simply as Greggs The Bakery, the store is intended to flaunt Gregg’s baking credentials and incorporates displays of fresh bread and confectionary running around the shop edge and in a central island unit.
An extra-long counter has also been incorporated to encourage browsing.
Décor is described as a blend of contemporary and traditional with timber paneling, Corian and Oak.
A number of props are also scattered throughout including an original bakers delivery bike and scales as well as counter fronts adorned with rolling pin/chopping board reliefs.
Greggs has become a pervasive presence on the High Street
Greggs is not well known for its design nous however
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14 Comments
#1 Posted by Greg on 10 Jul 2012 at 11:03 AM
Design aside, this is yet another attempt by major corporate brand to wipe out small high street businesses by wrapping it up as 'the local bakers'. poor show.
#2 Posted by richard heggie on 10 Jul 2012 at 14:34 PM
Looks half-baked to me........
#3 Posted by Neil on 10 Jul 2012 at 17:35 PM
#1 Greg - in this case Greggs was/is the local bakers, but I do take your point - the current rash of Sainsbury's 'Local' stores spreading through South Edinburgh is a case in point.
#4 Posted by MasterBaker on 10 Jul 2012 at 17:37 PM
Richard, you knead to look at it a bit closer..
#5 Posted by another masterbaker on 10 Jul 2012 at 21:36 PM
why did the baker have smelly hands? :)
#6 Posted by Bill Simpson on 11 Jul 2012 at 09:26 AM
@another masterbaker....Because he kneaded a poo?
@all the above. I think you all doughnut understand the vision behind the company's branding attempts. They wish to rise, flour and bloom, not sit stale like unleavened bread. They want to integrate with the future, not languish in the yeast-erdays. They want to appear as though their products are home-bread, not bought in; make their customers knead to come to the shop, not want. I think this is good for Greggs. They have latched onto a current trend and decided to sponge off of it - who knows how succ-eggs-ful they will be?
@all the above. I think you all doughnut understand the vision behind the company's branding attempts. They wish to rise, flour and bloom, not sit stale like unleavened bread. They want to integrate with the future, not languish in the yeast-erdays. They want to appear as though their products are home-bread, not bought in; make their customers knead to come to the shop, not want. I think this is good for Greggs. They have latched onto a current trend and decided to sponge off of it - who knows how succ-eggs-ful they will be?
#7 Posted by Rem Koolbag on 11 Jul 2012 at 09:40 AM
It's clear from most of these posts that people are just here to get a rise out of others...
#8 Posted by masterbaker on 11 Jul 2012 at 13:30 PM
rem, it's their own choice dough...
#9 Posted by masterbaker on 11 Jul 2012 at 13:31 PM
the yeast you can do is have a good laugh about it!!!
#10 Posted by masterbaker on 11 Jul 2012 at 13:33 PM
man don't you just loaf it when the decor blends traditional with contemporary
#11 Posted by masterbaker on 11 Jul 2012 at 13:34 PM
ok, i admit i can do breader than that
#12 Posted by masterbaker on 11 Jul 2012 at 13:37 PM
i think i've overdone this bunch now.. don't want anyone shooting milk out their nose after too many puns...
#13 Posted by Trombe Wall on 12 Jul 2012 at 12:52 PM
You lot oak to know better.
#14 Posted by walt disney on 18 Jul 2012 at 10:45 AM
Great to see greggs happy to turnover a new leaf in design and roll out a new concept. Perhaps they're looking for a bigger slice of the boutique action? The rolling pins take the biscuit though.
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