I asked Gill about his operation, which is officially known as Babcia Kubiak's Hand-Hewn Breads (though he has no storefront), and he told me that he rises each Thursday and Saturday morning around two o'clock and drives over to a commercial kitchen in the Lower Ninth Ward, where he rents space. There, he crafts his breads and baked goods until around 6:00 A.M., and then drives them in large baskets in the back of his black pickup over to Crescent's market on Thursdays and to the Hollygrove Market & Farm on Saturdays. Once at the market, he rakes in the dough, so to speak, and regularly sells out, as the aforementioned mob attests. In my opinion, he's living the life. He's found the kind of routine and success that most new vendors dream about, and Gill's quickly become established within the Big Easy.