Turtle Bread

After Amy pointed me to an inspiring website, I decided to try my hand at bread sculpture. Instead of the Sourdough that Boudin Bakery uses (as they are from California, their choice of bread makes sense), I used the Challah recipe from The Bread Maker's Apprentice, replacing the sugar with honey. The dough shaped quite well, as you can see in the before and after shots below.

Suggestions for other animals?

-Kris