The baguette cut, from the French for ‘long rod’, is typically a slender rectangular cut with parallel facets. Baguette cuts with their unusual arrangement of facets work the light in a very different way from round stones, rejecting the traditional ‘sparkle’ associated with diamonds and instead glinting with bright flashes when catching the light.
This cut of diamond was first developed in the 1920s and reflects the changing tastes from the swirling delicate floral and ribbon motifs of the Edwardian period to the geometric crisp straight lines of the Art Deco era. This change in style merited a new cut of diamond, so the baguette cut was invented.
Baguette cuts can be seen occasionally as an eye-catching central focal point in an engagement ring, such as ring 21346. These baguettes would have been labour intensively cut by hand, and can have very varied proportions, some being very slender and rectangular right the way through to ones with more chunky square dimensions.
More often one sees baguette cuts being used as flanking stones, set either vertically or horizontally between a central gemstone and providing an interesting contrast in terms of shapes and subtle sparkle, such as references 18120, 18668 and 21172. Baguette cuts were also the chief component in a much-loved Art Deco setting featuring tapering stepped shoulders, see 19611 and 17286. Tapering trapezoid baguette cut diamonds are another favourite, most frequently set to either side of a central gemstone, such as reference 18535.
Versatile baguette cut diamonds were also used in the context of a cluster with interesting varied gemstone shapes and components, such as references 18611, 19700, 19037 and 21171.
This attractive cut of diamond is very adaptable, and has been arranged into some of the most outstanding designs of the Art Deco era onwards. Take a look online or in store at Berganza’s collection of flashing baguette cut diamond jewellery.