Pain de sucre, French for "sugarloaf". A type of cabochon that, in contrary to the normal cabochon, is polished in a way that the top of the stone isreally sticking out in a (smooth) pointA sugarloaf was the traditional form, a tall gently-tapering cylinder with a conical top, in which refined sugar was exported from the Caribbean and eastern Brazil from the 17th to 19th centuries.
Pain De Sucre
This glossary entry has not yet been updated and is under review.
Explanation on pain de sucre by Adin antique jewelry
Adin Academy
Pain De Sucre
No items found.
Pain de sucre, French for "sugarloaf". A type of cabochon that, in contrary to the normal cabochon, is polished in a way that the top of the stone isreally sticking out in a (smooth) pointA sugarloaf was the traditional form, a tall gently-tapering cylinder with a conical top, in which refined sugar was exported from the Caribbean and eastern Brazil from the 17th to 19th centuries.
Also known as:
References
Want to share your feedback or input on this Academy article?
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.