Technique is everything in baking!
I've had employees work for me and make my recipes. It was a rare day when I couldn't tell the difference between what I made and what my assistant made just by looking at the item. I worked at a large convention center as their executive pastry chef. When I started I couldn't believe how bad everything tasted from the last chef. It was all horrible, garbage! I knew the previous chef went to an excellent pastry school and used recipes she got from that school. I thought, man they've got horrible recipes maybe that school isn't so great. I changed everything over to using my recipes. Then one day I needed to use one of the last chefs recipes because I forgot mine at home. To my shock, their recipe was way better then mine!! Then I tried more of their recipes and again was suprised to discover their recipe was better. Quality in baking isn't all about the recipe, quality is far more about technique, skill and attention.
You'll be lucky if you can hire someone to reproduce your work up to your standards even using the same exact recipe and instructions.
That being said, I don't like people helping themselves to my recipes. Mainly because of the number of hours and years I've spent perfecting them, they are my babies. I almost always share my recipes if asked, but I don't like people to take my things with-out asking.
The way to protect your recipes is to keep the leavening amounts to yourself. You pre-measure your baking soda, powder & salt for each recipe and pre-label them in containers. No matter how hard someone tries they can't reproduce a recipe with-out knowing the exact type and amount of leavening you use. It will take them years of experimenting for them to figure that out.