I am not sure you understand the kind of person I am
Understand what kind of person? Eh? When I buy baked goods, I do not even think to inquire into the personality of the baker…I watch the staff's food-handling skills. I look at the cleanliness of the display dummies and the floor. I look at and smell the goods. I look at the "best by" date to get the freshest package of strudel…or I ask the counter help to tell me when the strudel was baked.
I'm not sure that an "immersive experience" bakery is going to make a profit. Are you planning to design in-store toys which you would then have to protect with buckets of legal fees for patents and/or trademarks? Can you afford to risk kids bashing up your custom electronics? Are you prepared for foot traffic that will try to come in and play and then not even buy a snack? A mini-mall location with a laundromat will provide plenty of wear and tear on your setup and little income.
Me, I don’t believe that you should plan to distract customers from the food. You want your shop to enhance the baked goods and make people interested to BUY your variety of goodies. You want to be able to suggest a dozen whenever somebody comes in for a single. You want people to keep coming back to see what's new and yummy by changing part of your menu every two months. There are many effective styles of retail design that all focus the attention of the customer on the FOOD.
OP I suggest you work a few months in the front end of FOOD operations. When food is involved, all sorts of sanitary regulations kick in to actively prevent vermin. You must design for daily disinfection. A local shop here closed down because the owner made the mistake of installing domestic display cabinetry with an ideal place for mice to nest undisturbed, instead of having all her custom-built units set clear of the floor on casters. That one stupid detail wasted her year of hard work on her dream as well as her $100,000 investment.
One last thing to think about. You write about planning an operation that markets your personality. Customers are going to expect to have direct contact with YOU if YOU are supposed to be part of the product…You are not going to be mixing/baking, actively decorating, and serving/delivering at the same time. So you will be paying a salary or two right off the bat.
Baking from scratch demands more direct supervision than you think…I am telling you from my own business experience. Your week's profit can go down the drain in a heartbeat if a hangover shows up for work. You should plan baked goods that can be produced by a team, you will need to hire and train that team, and your special recipes will be in their hands. You will need a hands-on partner that you can trust to carry out YOUR vision in your time off. Very few business owners acquire or retain such diligent managers for minimum wage.
I think you would greatly benefit from a six-month professional pastry course. In your spare time, you should visit scratch pastry shops that have been in business for more than 10 years, to learn from their varieties of success. And please, work in a real scratch bakery for a few years before you commit to any plan. You should see the worst cases in action on somebody else's payroll.