Baguette diamonds are increasing in popularity as the focal point in jewellery, but most often are seen as side stones. Either straight or tapered, they were often seen in 20s and 30s jewellery. Named after the long and thin loaf of French bread, they suit being set in a channel for a crisp, and subtly sparkly line of diamonds, or make fantastic side stones for an Art Deco inspired look.
Baguette cut diamonds also come in a tapered shape, which also works wonderfully as an accent stone in a trilogy ring, or even stacked in alternate directions in a channel set eternity ring.
Clarity matters in these cuts as you can see so far down into the stone. There are no fussy facet patterns to conceal any inclusions, so go no lower that SI and preferably higher if the budget stretches. Most importantly, as I always advise, see a stone in the flesh before committing to buy it.
The facets of stepped cut diamonds, when viewed from above, appear like steps leading the eye down to the base of the stone. With their simple (but crisp) geometry, they have less fire than the Brilliant or Princess cuts, but therefore have an understated grace about them. Baguette diamonds only have 14 facets, compared to Emerald cuts that have between 50-58.
The baguette cut was created in the early 20th century, around the era of Art Deco and Art Nouveau design. The rectangular cut of the baguette cut was popular with jewellery makers because it signalled a departure from traditional round cut stones.