Baguette cut

The baguette, French for a long loaf of bread, is a small rectangular step cut, either straight or tapered. It became fashionable in the 1920s, when designers wanted straight lines and crisp geometry, and it remains the classic accent stone on either side of a central diamond.

Baguettes are often set in rows or in calibrated patterns, where they create clean lines of light rather than sparkle.

What to look for

In a row of baguettes, the stones should be matched in color and size and set tightly, without gaps. Chipped corners are the most common damage.