The baguette cut is a bar-shaped decorative milling (French “la bague”, the bar, “baguette”, the stick). Known from diamond processing (“Baguette diamond”).

From the top view this cut looks rectangular, i.e. with four precisely ground out 90° corners. A baguette is usually twice to trice as long as wide. The cut-facets (surfaces) are in the upper and lower part parallel to the outer edges. Thus, the baguette cut is not as very lively and brilliant as for instance the brilliant cut, but rather reserved.