The Fastelavn Bun Run is The Sweetest Marathon There Is In The World

There's a running race in Copenhagen that manages to reconcile sports enthusiasts and sweet tooth aficionados. The goal of the Fastelavn Bun Run is certainly to reach the finish line, but only after stopping at ten bakeries around the city. It's one of the Nordic country's most curious and fun initiatives, a race that combines physical activity, socializing, and a love of sweets, transforming the city's vast streets, with their colorful houses, into the sweetest route imaginable.

Where Does the Fastelavn Bun Run Come From?

It's a tradition that was born very recently and has now reached its second edition. The Fastelavn Bun Run covers a 21.1 kilometer route, taking the form of a half marathon with a highly convivial and decidedly delicious character. The event is linked to Fastelavn, an ancient Nordic festival celebrated seven weeks before Easter (a sort of Danish Carnival). For the occasion, citizens and pastry chefs customarily prepare and consume fastelavnsboller, leavened brioches filled with remonce, a typical cream made from butter and sugar, often enriched with spices or almond paste.

Along the way, participants are tasked with sampling these sweet treats, ranging from classic versions to new and original creations, at some of the participating bakeries in the city. The Fastelavn Bun Run was born precisely with the idea of ​​celebrating this traditional holiday, combining the pleasure of sport with one of the most iconic specialties of Danish pastry.

How Copenhagen's Gentlest Half Marathon Works

Participation in the Fastelavn Bun Run is completely free, although places are limited, which is why entry is by random draw. The race will kick off today, on February 1st at the Flere Fugle bakery, and the 300 selected participants will be assigned one of two routes designed by the organizers. Both routes include some of the city's most well-known and beloved bakeries, such as Juno the Bakery, Rondo, which remains faithful to the original recipe, and Andersen & Maillard, famous for its interpretations of traditional sweets. Each bakery will offer its own unique take, and for participants, it will be a great opportunity to try some interesting alternatives to one of Denmark's most popular desserts.