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A straight baguette is a small elongated diamond that is rectangular in shape. The word "baguette" comes from the French word for a long, narrow loaf of bread.
The cut is characterized by square corners with rows of step-cut or step-like facets parallel to the table. The baguettes are used frequently as side stones. Baguettes have usually only two rows of facets, and may be rectangular or tapered. A baguette does not have the sparkle of a brilliant cut but it does have a classic beauty.
Baguettes can also be lined up to produce a continuous flow of diamonds on a ring, bracelet, brooch or necklace. Baguettes are usually channel-set, but sometimes prong set.
Baguettes are extraordinarily clear. If baguettes are to be used as side stones or as other matched pairs, they must be similar quality, color and clarity to match each other and the stone they are enhancing. The step-cut appearance is unforgiving and does not allow for little imperfections in the diamonds. A small chip is much more obvious on a baguette than on a more faceted diamond.

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