A few days ago
I caught a glimpse of the Paris Olympic torch, yet it left me somewhat dissatisfied. As a foreigner who has never been to France, my impression of this country and its city comes from a superficial understanding gathered through social media. What stands out to me the most is the elegance of the French people and the perpetually humid, rainy climate that prevails under the Mediterranean influence. And, of course, the most significant aspect that now I can readily witness in my own city as well— the delectable French baguette, known as the "baguette de pain."
The baguette boasts remarkable elongation and is distinguished by its incisions, which facilitate the dough's fermentation. These cuts eventually give rise to the white portion of the bread, and it is from these incisions that my inspiration emanates.
Considering practical factors and the budgetary constraints of organizing the Olympics, I aspire to adopt a modular approach in crafting the Olympic torch, making its production and manufacturing more straightforward. An additional advantage lies in the interchangeability of components, allowing for cyclic usage. By simply replacing the fuel chamber, the torch can be readily refueled and redeployed.
Incorporating the texture of a baguette while using a relatively conventional material would add an intriguing and captivating element to the design!
