HOW TO DRAW A CROISSANT
FoD:R | Module 1
Step 1: Photography
Capturing a croissant required the understanding of how different positioned light sources create shadows. Through a process of trial and error I manipulated the position and angle of lamps and even the position of the photo stage to areas with more sun light in order to place shadows in hidden areas of the photo so that the croissant simply floats in nothing.
Step 2: Orthographic Sketches
The simplicity of this task is what tricks you into thinking that it is easy. Drawing a croissant requires a careful attention to the details that are necessary to capture the croissants textural and tonal essence. I used hatching techniques with pen and smudging and shading techniques with my pencil in order to represent highlights, shadows and differentiate between smooth and textures areas.
This projection acts as a measurable guide for someone who wanted to recreate this croissant, either by three dimension model or on a large scale. With the intent of a axonometric drawing in mind I skewed my section cut so that it was perfectly aligned with the projection and traced and used a poché technique to accurately represent the cut lines. This task was an introduction on how best to depict hidden and removed areas on a three dimensional projection.
