A new French labor law was passed on March 28, 1919, restricting bakers from working from 10 pm to 4 am. The new labor law had an unintended consequence, it forced a cultural shift away from the traditional French boule, which took hours to prepare, to the baguette, a long, narrow, bread that could be prepared in a fraction of the time.
The new law, “la fabrication du pain” made the French baguette eventually become commonplace, and today the baguette is protected as a part of the UNESCO Cultural Heritage list.
