Later, in 1920, a law was passed that did not let bakers work before 4am. This made it impossible to make a larger loaf in time for their customers' breakfasts. The longer, thinner baguette helped solve this problem because it could be prepared and baked much faster. However, since the French had been making long thin loaves for a long time, what exactly was invented in 1920? It seems to be just the use of the word "baguette" for those thin loaves.