Monty McTreats’ Pastry Bakery had won dozens of awards for its treats, the company respected and loved by all (except diabetics). Monty himself had built the place from the ground up, just as the name implied.

As a child, he made extra cash selling pastries and cakes from his mother’s recipe book. He later attended pastry school, earning a culinary degree. Not long after, the bakery was born.

Its demographic was aimed toward children — as the establishment had once been a child’s dream — but adults loved it just as much. Donuts, croissants, cakes, batter breads, cheesecakes, churros… anything a child could possibly imagine was sold there.

In the back was where the magic happened: machines and hands-on stations galore. Ovens, tables, speed racks, giant mixers, and countless whisks filled the space. It was every baker’s dream.

The shop itself was spacious, with displays taking up most of the floor. The colors were all pastel and soft, almost in a 1960s fashion. The furniture was cake-esque, the walls decorated with sweet treat motifs.