This module required a croissant to be photographed at different viewpoints - plan, elevation, section and in cuts, in order to pro- vide a reference point to reproduce a realistic pencil render of each component. To capture my croissant, I used my phone to take a photo, while holding up a white paper backdrop for my subject. I used 2 A4 sheets of paper stuck together, and brought my croissant outside for better lighting. From this exercise, I found that producing the right angles (or rather, lack thereof) for each croissant view was rather more challenging than expected. To photograph the perfect elevation would require a keen eye and flat parallel of the lens to the bottom of the subject.
How to Capture a Croissant
How to Draw a Croissant
The process of drawing the croissant was done by layering shades of pencil to achieve a sense of gradient between light and dark. For this exercise, I began with a 4H pencil to trace, outline and shape the areas of light and dark, before going in with a HB and 2B pencil to begin darkening the shadowed areas of colour. I finished the two pencil elevations off with a 6B pencil to further add contrast to shadows, and some white posca pen to enhance the white speckles of light reflection. For the plan and sections, I used the required fineliners to completely fill in the darkest shadows before moving out towards with lighter areas with varying textures of cross hatching.
How to Project a Croissant
After the completion of the croissant studies, an axonometric view was to be formed by aligning the section cuts onto a ro- tated base of the plan view. It was from this exercise that I could fully grasp what an axonometric view is, and how to draw one - as there was no possible real-life references I could capture due to the impossibility of the angle.
​