Lab-grown diamonds are chemically, physically, and optically identical to mined diamonds. They have the same crystal structure, hardness (10 on the Mohs scale), refractive index, and thermal conductivity. The only difference is their origin — grown in a controlled laboratory environment in 6–10 weeks rather than formed over billions of years. Lab-grown diamonds are typically 60–80% less expensive than equivalent natural diamonds, allowing you to choose a larger, higher-quality stone within your budget.

The baguette is an elongated, rectangular step-cut diamond prized for its clean lines and geometric clarity. Most commonly used as accent stones flanking a centre diamond, baguettes can also serve as striking centre stones for those who appreciate minimalist, architectural design.