The Baguette cut is a type of gemstone cutting style that is characterized by its elongated, rectangular shape and straight edges which resemble the shape of a French loaf of bread, or baguette.
This cutting style was first developed in the 1920s, during the Art Deco movement which was characterized by geometric patterns and shapes. The Baguette cut was popularized during this time, and became a common choice for diamond rings and other jewelry particularly in the form of baguette side stones.
The Baguette cut was seen as a modern and innovative way to cut a diamond and other gemstones, thanks to its clean lines and its ability to maximize the carat weight of the diamond.
During the 30s and 40s, the Baguette cut style was heavily used in engagement rings, and was considered very fashionable, and many celebrities and movie stars were seen wearing baguette cut diamond rings.
After the 1950s, the popularity of the Baguette cut waned, as other diamond cuts became more popular. In recent years there has been a resurgence of interest in the Baguette cut and other vintage-inspired diamond cuts. The Baguette cut is often used in modern designs that combine the elegance of the past with contemporary style.