Originally Posted by
NorthernLass
Pies, barms, pie on a barm, and a better Greggs experience than the current one!
Apparently this is a Wigan Kebab.
And while researching this I also discovered that 'barm' is yeast from the brewing process traditionally used as a raising agent for such bread buns. Whether any of them still use it these days I have no idea.
Every day a learning day on FT...
