We all ramble about how cool Pastry kicks are all the time.  But you know what can make your Pastry kicks even cooler?  Well, you might not notice it, but how you tie up your laces plays a huge part in jazzing up your Pastry kicks.  This was really big way back in the 90’s and today I’m bringing the fever back LOL.  There are lots of shoe-lacing techniques on the internet, but I’m picking up my favorites from back in the days:

This is the mother of all lace styles.  As you can see, this checkerboard style uses 2 different set of laces.  And here’s how to do it:

1.  First you have to have two pairs of different color laces, and it would be best if you have the flat and wide kind.
2.  Lace your shoe using the straight lacing technique.
3.  Now it’s time to play with the other color.  Start at the bottom of the straight-laced shoe, weaving it in adn out of the other lace until you reach the top.
4.  Fold around the top lace and move back down again, weaving the lace the same way you did when you went to the top.  When you reach the bottom part, head back up again and continue until you’re out of lace.
5.  Tuck the lace-ends inside the shoe, and voila! Your Pastry kicks are looking hot!

If you don’t have two pairs of different laces, no worries.  You can still jazz up your Pastry kicks with this style:

Berlieve it or not, you only need one shoelace to do this Lattice style.  It’s kinda complicated, but if you follow my lead, you’ll get it done.  Here goes:

1.  Run the lace straight across the bottom, and emerging from both bottom eyelets.
2.  Cross the ends over one another and feed into the 4th set of eyelets up the shoe (skip past 2 sets of eyelets)
3.  Run both ends straight up, and they’ll have to emerge from the 5th set of eyelets.
4.  Cross the ends over again, but now feed  them into the 2nd set of eyelets up the shoe (skip past 2 sets of eyelets)
5.  Run both ends straight up and they’ll be emerging from the 3rd set of eyelets.
6.  Cross ends over again, but now feed under and emerge from the top set of eyelets.

Now this is my favorite lace style.  I used to do this to all my kicks when I was in school, because it’s just neat and I don’t have to worry about my laces being undone.

It’s the hidden knot!  It’s real simple to do.

1.  Run the lace straight across the bottom, emerging the ends from both bottom eyelets.
2.  Cross the ends and feed them into the 4th set of eyelets. Do this upwards, skipping 2 sets of eyelets.
3.  Run both ends straight up and emerge from the 5th set of eyelets.
4.  Cross the ends and feed them into the 2nd set of eyelets.  Again, do this upwards, skipping 2 sets of eyelets.
5.  Run both ends straight up and emerge from the 3rd set of eyelets.  Do the crossing and the running one more time and you’re set!

So tell me, Pastryheads, how do you tie your Pastry kicks?  Feel free to send me your cool lacing techniques and share it with all Pastry Fans here.  But before I end this poste, lemme show you the most expensive shoe lace accessory of all time.  Behold the Kickbars!

Look at the diamond-studded Kickbars right there.  These genuine diamond lacekeepers have 54 round cut diamonds weighing in at 2 carats.  A custom Kickbar can have 30 princess-cut diamonds.  they start at $7500.  It’s deemed to be the world’s most expensive shoe lace accessories.  It’s a good thing you can wear them as other accessories!

How do you lace up your shoes? I’m adding one more question for you: If you had Russell Simmons for an uncle, would you ask for a pair of Kickbars for your Pastry Kicks?

Source 1, Source 2