IT'S official. Glasgow loves Greggs. The country might be caught in the grip of a credit crunch, but the Geordie baker is riding high, with more people than ever before tucking into pies, bridies and sausage rolls.

The company has claimed that sausage rolls and pasties have boosted sales by 3.8%, and across Scotland the famous blue and white signs will be appearing in even more high streets as Bakers Oven outlets are turned into Greggs.

So we sent Dinertec round to Greggs in Cambridge Street to see what all the fuss was about.

THE Moll was getting excited. Maybe I'd taken it too far when I said I was taking her somewhere where yum-yum was definitely on the menu and she could get a bite of my Big Softie if she wanted.

Her face dropped though as we skipped past the restaurant at the Thistle Hotel, then the Italian next door and stopped outside Greggs.

Like Irn-Bru and Evening Times vendors, Greggs must be one of the most common sights on the street.

And even on a freezing Thursday morning the shop was packed with people buying bridies for breakfast and grannies treating themselves to pineapple cakes.

But the queue gave us plenty of time to peruse the surroundings.

These days there's more to it than just a trail of crumbs leading to empire biscuits and bridies.

Amongst the macaroni pies, the steak bakes and the cheese and onion slices lurks, wait for it, healthy treats!

But don't let the soups and sandwiches, plump with greens and low fat chicken, fool you - this is still a carbohydrate kingdom.

And the dish of the day is still the sausage roll.

"Definitely, it is still the favourite here, " says Janette Drew, one of the hardworking team who dive between selling, stocking and serving.

"I'm not a big fan myself, I prefer the mini doughnuts, but the sausage roll is still the most popular product."

So who was I to question the choice of the people?

Ordering a Scotch Pie, a sausage roll and a festive special - a Christmas Bake - for the princely total of £2.30, I joined retired chef Ray Halliday to sample the stodgy delights. Pasties, pies and sausage rolls keep hungry Glaswegians at the door HEATHER FLEMING, 20, Helensburgh I study around the corner at the Glasgow School of Art and Greggs is always worth a visit. Everything is always fresh and cheap and tasty. It is usually sausage rolls for me but I'm trying a Christmas Bake today. RAY HALLIDAY, 62, Bearsden I'm a retired chef and to be honest the Scotch Pies are superb. It is the whole combination of the smell as you walk past, being able to see the rows of pies when you look inside - it is a heady combination! MATTHEW HODGKISS, 17, Drumchapel: What's not to like about Greggs? Its brilliant. Look at the place, it is really busy. We're always in here or McDonald's." CLAIRE GRATZKE, 20, student, Paisley: It's great that Greggs now have more healthy options. Their veg soup is perfect on a cold day like today.

"You can't resist the smell - it is always the smell when you walk past the shop that gets me," says Ray, who is tucking greedily into a Scotch Pie.

I follow suit, the hard crust of the pastry giving away to the meat inside, and the slight splash of grease warming my hands in the cold.

I know it can't be good for me but believe me it is a good, guilty pleasure.

Others may have picked up trophies for their Scotch Pies, but this 75p effort is impressive.

The Moll already has her lips around the sausage roll, and the flaky pastry is doing a great job of decorating her cashmere scarf.

She isn't complaining though.

A woman of the people, she agrees with their choice.

Then it is time for the exotic Christmas bake, a mixture of chicken, stuffing and spices.

It looks like any other steak bake from the outside, but inside, well, let's put it this way, it was better than my dear old mother's Christmas spread.