A baguette-cut diamond is an elongated, rectangular cut for a diamond, used often during the Art Deco era, when it sits symmetrical shape and square edges meant it suited well for elegant geometric designs. A baguette-cut diamond typically has 14 facets, meaning it exhibits less ‘brilliance’, or sparkle than other cuts. Some believe the cut was so-named not for the French word ‘stick’, but for its resemblance to a loaf of bread.
