How to Draw a Croissant
Set up & BTS
I started with an array of croissants from various bakerys to choose the best croissant I could possibly photograph (and obviously some to snack on). My light stage was set with a consistent cool-toned 19-inch ring light which acted as my artificial light set up, along with a natural evening cast. and I used a Nikon DSLR, and shot in RAW to enable more range during editing. I photographed the croissant on the white paper roll making sure to keep the angle of elevation in line with the croissant, and each section was photographed before cutting the next part of the croissant.
Photoshop & Editing
I edited and cleaned my images and layed them out in photoshop. Using the plan view as the base, I aligned the photos and elevations next to the base. I got my croissant setup printed on normal A3 paper as well as on tracing paper to help with my shading and hatching process moving forward. I then moved onto labelling my print according to the "Conventions for Orthographic Drawings", and scanned my document.
My long and short elevations were done in pencil using the smudging technique and an eraser at the end to emphasize the highlights on the croissant skin. I used the Stippling technique to shade in my plan drawing of the croissant. I chose this technique as it brought out the flaky texture of the croissant, and allowed for the highlights and shadows to be clearly visible due to the white space within the spaces of the object.
My axonometric projections were made using a separate floating graph to enable quick drawings without multiple graphs needing to be made and a left me with a neater sheet at the end of my drawings. I also made sure to capture an image a 45-degree angle picture of the croissant in the beginning stages of my croissant photoshoot, which allowed me to have a clear visual representation for me to refer to while I was shading my projected croissant.