In order to make the croissant as realistic and accurate as possible, I photographed four croissants so that I was sure that I had the correct lighting and angles, which then helped me to obtain the best result for my drawings, as a clear and precise photo made the drawing step a much quicker and efficient process. I used cross hatching as a method to capture the shadows and the form of the croissant, contributing to the depth of the image. Then I have layered many small cross hatches of many different angles in the shadowed sections, and then used larger, spaced out cross hatching for the lighter and more highlighted features on the croissant. Furthermore, I decided to draw the axonometric drawing in pen as I believe that this truly links the three pages of my work and it connects to my own unique style better than the pencil rendered drawings do. I have also used pen to show the form of the croissant by bending the lines in the cross hatch around the curves and crevices of the croissant to show that it not just a smooth surface, but rather a complex and detailed three dimensional shape.