Over the last decade, Michael Conkey’s Ekkamai bakery has slowly grown from a supplier of excellent sourdoughs, baguettes, and the like to many of the city’s restaurants to a shop and café providing a host of mouthwatering sweet and savory delights. What hasn’t changed, however, is his commitment to keeping things honest, simple, and respectful of the craft and science behind making good bread. Highlights from the menu include sourdough croissants, savory meat pies, and fruit-topped tarts.