Sweet-toothed sprinters flood NYC for Bakery Run half marathon
Runners gather in Manhattan and Brooklyn for a 13.1-mile course that stops at eight local bakeries for pastries and carb loading, a first-of-its-kind event in the city.
Approximately 100 runners filled the streets of Manhattan and Brooklyn on Sunday for the NYC Bakery Run, a 13.1-mile half-marathon that paused at eight local bakeries along the route. The event, organized by TIPSTER, began in Bushwick at 9 a.m. and charted a route across bridges and through neighborhoods that culminated back in the boroughs.
Runners crossed the Williamsburg Bridge into Manhattan, then the Manhattan Bridge into Brooklyn Heights, continuing through areas that host the program’s pastry stops. Stops included Raf’s Bakery, Cupcakes from La Bicyclette, and savory-stuffed bites from L’Appartement 4F, among others. Some participants also ducked into La Cabra bakery in Bushwick for croissants and buns before resuming the 13.1 miles.
The event was run in three waves to accommodate different experience levels—advanced, intermediate and beginner—allowing participants to choose a pace while sharing the same route. Simon Evers, founder of TIPSTER, described the Bakery Run in a press release as reflecting a "new generation of bakers redefining the city’s baking culture." TimeOut covered the event, noting it was the first of its kind in New York City and highlighting the pairing of craft pastry with running, two daily rituals for many New Yorkers. TimeOut also quoted Evers on the event’s aim to celebrate bakery craft and community.
TimeOut noted that the concept echoes a Bun Run that originated in Copenhagen and is expanding to cities worldwide, including London, Mexico City and Amsterdam.
