A decade ago shoppers lined the streets outside Satterthwaites flagship store on the bakery's final day of trading.
The end came 102 years after the family opened its first shop in King Street, Southport and for those customers standing on College Road in Crosby waiting to be served, they mourned the loss of their fabled pork pies and slices Bavarian slices but also an institution.
While the despair settled and pork pies were placed in freezers one couple was working to resurrect the bakery. Sarah and Jon Wills, who ran a bakery in Cheshire decided to bid for the Satterthwaites pork pie machine at an auction.
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After buying the machine former owner, Roger Wilson, offered them a bakery building on Coronation Road to rent and Satterthwaites was reborn. This week the bakery celebrated its 10th birthday.
Jon told the ECHO: "I think it is ingrained in people and it is part of their lives. When it went there was a huge hole in the community.
"People love it so much because it is nostalgic and they have a love for the bakery from their childhood. I think you can see that by the public response when it closed."
Jon who is from Crosby said that he used to frequent the bakery as a child and understood how much it meant to people and wanted to bring a sense of community back to the bakery.
Jon, 52 said: "Since I was very young I have been eating at Satterthwaites. Everything they made was with love from the food to its people and the customers love that.
"We have worked hard to keep the legacy of Satterthwaites. going. I think it is a community hub, people come in and chat in the queue. All the bakers come out and chat with people."
Jon who started in construction before venturing into the world of baking decided to build a shop at the front so that customers could see and smell the products being made. A subtle nod to the bakeries of the past.
He said: "The pie machine creates that unique style of the pie, from the crispiness to the egg wash on the outside. That character of the pie comes from the machine and the person using it.
"We are really proud of what we do and the fact we keep this traditional business going. It runs right through from me and Sarah to the staff. I feel very fortunate that we were given the opportunity."
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