Bakery models are a strange little corner of origami: food you can fold, arrange, and never have to share. This croissant is the companion piece to a paper cup and a folded cake — folded, tucked, and rolled until a flat square turns into something with a curve.

The folds are all forgiving ones. Nothing needs a ruler, nothing needs a base, and if the angles end up a little off, the croissant simply looks more handmade. Set two of them on a plate and they read as breakfast immediately.

This croissant is a folded bakery display: a crescent of layered paper that sits happily on a plate next to a paper cup. The sequence is mostly halves and angled folds around a centre line, worked on both sides of the sheet, so the shape grows a little with every pass.

Because the steps rely on judging angles by eye, follow the photos closely rather than measuring. A 15 cm square makes a croissant about the size of a real one, and slightly thicker paper keeps the pleats crisp.

Step 1.

Fold the paper in half and crease it well.

Step 2.

Fold the paper in half and crease it well.

Step 3.

Fold the top layer over at the position shown in the photo.

Step 4.

Fold the top layer over at the position shown in the photo.

Step 5.

Fold the paper in half.

Step 6.

Fold the top layer over at the position shown in the photo.

Step 7.

Turn the model so the top becomes the bottom.

Step 8.

Fold the top layer over at the position shown in the photo.

Step 9.

Fold the top layer over at the position shown in the photo.

Step 10.

Repeat the same folds on the other side.

Step 11.

Turn the model over.

Completion.

Your croissant is finished. Open the layers gently so the crescent keeps its curve.