A freshly baked croissant

A crescent-shaped pastry with wonderfully uneven layers. A satisfying little exercise in contour and hatching.

A way into the drawing

1. Sketch the crescent

   Start with a wide curved shape, tapering toward both ends. Keep the center soft and rounded.

2. Wrap the layers

   Add curved bands that follow the volume of the pastry. Make their widths slightly uneven.

3. Suggest the flakes

   Use short broken lines on the surface and a few darker hatch marks underneath.

A small thing to tryHatching should wrap around the pastry. Straight stripes can flatten the rounded shape.