To be honest I did not know what these were going to look like before I started them. I had a vague concept and started googling odd bread creations to get inspired. That’s when I stumbled upon pastry chef John Ralley. He creates some really beautiful pastries and I reached out to him regarding how he creates his multicolored creations. One of his secrets? Food coloring and a layer of pastry devoid of leaving agents! This tip opened up a fun new world for me and I set out to try my hand at the wonderful world of bread! Forewarning: Bread is NOT forgiving, and I had plenty of baked blowouts and some really odd results before I perfected this method. So, try to keep a cool head and remember, it's just food and you're doing this for fun! (At least that's what I tell myself when I'm on the brink of tears after a kitchen catastrophe.)