I like the crumbs and their shadows, that make this look more realistic. I was wondering about the model for the internal part of the bread. How were the webs modelled? How can we determine the material properties for something like the inside of a baguette (and how might it be different from something like cotton)?
I believe research exists that has modeled the various properties of bread and simulating these internal structures virtually. However, I'm uncertain of whether this method was used or if it was some other form of texturing.