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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 is really sticking out in a (smooth) point
A 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.