A Half-Marathon Fueled by Pastries in Denmark

In a delicious twist on endurance running, three hundred participants braved the freezing cold in Copenhagen for a unique half-marathon where the primary fuel stations were pastry shops.

Instead of traditional water and energy gels, runners made eight separate stops along the 13.1-mile course to refuel with “fastelavnsbolle,” the traditional sweet Danish buns eaten during the Mardi Gras season, and were rewarded with a final brioche after crossing the finish line.

One runner, exhausted but satisfied, summed up the experience by joking he had consumed “way too many calories” and that his next meal would have to wait until the next day, though he declared the unique race “amazing.”

This gourmet event perfectly blends the challenge of long-distance running with Denmark’s celebrated pastry culture, creating a memorable experience where sugary treats become the ultimate motivation and reward for completing a half-marathon in the cold.