The two most critical employees you'll need is someone to handle customer contact (phone calls and counter sales) and a baker. You can do the rest, but those positions can't be done by you alone*.
It's critical your front end person be a real people person and be able to follow your strict directions of how you want those details done.
Your baker should be someone who ISN'T a big talker. Find someone who is an introvert, perfectionist (don't laugh... but look for a nail biter).
Write out your ground rules before you open your doors so your employees can memorize your policies and reference them when you're not available. Also get your recipes in perfect order so your baker can make everything with-out even asking you a question.
*As to, do you need more then two employees to start with; that depends upon your area. In my area, food businesses are over whelmed with business and lines for the first 6 months they are open. Everyone is excited and everyone goes to the new place to check them out. To succeed in my area you must over staff in the beginning!!!! Then when things settle down you can get into a routine. In the beginning they'll ask for everything/too much (breads, danish, croissants, ethnic specialties, bagels, coffee, soda, you name it anything your not selling they'll ask for). You can't let yourself be overwhelmed by that. Have a set menu, set opening times, set policies, set prices.
You've obviously done your homework for the past 3 years. I'd be willing to bet you'll do great!!