THE CROISSANT
FOUNDATIONS OF DESIGN: REPRESENTATION -
THE UNIVERSITY OF MELBOURNE
SEMESTER 1, 2021
Capturing the flaky and golden textures of the croissant was key in the process of representing the pastry. This was done by first meticulously photographing and editing the images of the croissant in at at-home set up (during the pandemic lockdowns), then creating axonometric and hand drawn shadings of the croissant.
To represent the multiple elements and textures, the croissant was meticulously created. Shaded using light pencil weights repeatedly overlaid on tracing paper, the naturalistic adaptation captures the glossy and flaky textures, while expressing the depths of the subject, while the fine liner hatching exemplifies the light, shadow, and layering. By emboldening the cut lines using fine liners, the true structure of the food is amplified and celebrated.
In the axonometric projection of the croissant, exploration of the relationship between a very physical, known object and the more conceptual idea of technical depiction was key. Allowing not only designers, but other potential observers or clients to clearly understand the representation directed the positioning of each element, as well as the precise, almost photo-realistic render of the pastry.