LGD-LAB-10ct

Lab-Grown Loose Baguette Cut Diamond

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Complimentary delivery or collect in-store. Your diamond will be shipped within 3 to 5 business days.

Clean Lines, Quiet Elegance

The baguette is a step-cut rectangular diamond with clean, parallel facets that produce a sleek, understated shimmer. Named after the French word for rod or stick, it is most commonly used as an accent stone flanking a centre diamond - but larger baguettes make striking centre stones in their own right.

Why Choose a Baguette Cut?

  • Architectural Precision - Long parallel facets create a linear, geometric aesthetic
  • Versatile Accent - The classic choice for side stones in three-stone and channel settings
  • Art Deco Heritage - Synonymous with the clean geometry of 1920s jewellery design
  • Understated Luxury - Subtle shimmer for those who prefer refinement over flash

Available Sizes

Available in 1.0ct through to 5.0ct in half-carat increments. For stones above 5.0ct, please contact us for a custom quote.

All stones are sourced to order. Typical lead time is 5-10 business days depending on specifications.

Every CRTD diamond is independently certified by IGI or GIA. Our lab-grown diamonds are chemically, physically, and optically identical to mined diamonds - the only difference is their origin. All stones meet our minimum VS1 clarity standard, ensuring exceptional brilliance and fire.

Clean your diamond gently with warm water and mild soap using a soft brush. Store separately in a lined case to prevent scratching. Remove before exposure to harsh chemicals or strenuous activity. Professional cleaning is recommended annually to maintain optimal brilliance.

Sourced to order with an estimated lead time of up to four weeks. Every diamond ships via insured courier within Australia. Full details on returns and our commitment to your satisfaction are available in our shipping policy.

The Diamond

Lab-Grown Loose Baguette Cut Diamond

The baguette diamond is a rectangular step-cut stone with long, clean parallel facets that produce a sleek, understated shimmer. Unlike brilliant cuts that prioritise sparkle, the baguette's linear faceting creates a calm, architectural beauty - a hallmark of refined jewellery design. Its elongated profile and transparent clarity make it one of the most versatile shapes in diamond cutting, equally suited as a striking centre stone or an elegant accent.
Heritage & Craft

Origin

The baguette cut takes its name from the French word for stick or rod, a reference to its elongated rectangular form. It rose to prominence during the Art Deco movement of the 1920s and 1930s, when geometric precision and linear forms dominated jewellery design. The clean lines and minimalist aesthetic of the baguette became synonymous with the era's emphasis on modern elegance. Though originally developed as an accent stone, skilled cutters have since refined the baguette for use as a centre stone in contemporary designs.

How It's Shaped

The baguette is defined by its rectangular outline with sharp, squared corners and parallel sides. Its step-cut facet arrangement features long, flat planes stacked in tiers from the table to the girdle, creating a mirror-like transparency that showcases the diamond's internal clarity. The shape demands exceptional raw material - because the open facets hide nothing, even minor inclusions become visible. This makes the baguette a shape that rewards quality above all else.
Why This Cut
Baguette diamonds offer a refined aesthetic that appeals to those who value precision and restraint over overt sparkle. The step-cut facets produce a subtle play of light and shadow that shifts with movement, creating an effect that is mesmerising in its simplicity. As accent stones, baguettes frame and enhance a centre diamond without competing for attention. As centre stones, they make a bold statement of minimalist sophistication - proof that quiet design can carry enormous presence.

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