(3 Feb 2025)
DENMARK CREAM CAKE MARATHON
SOURCE: ASSOCIATED PRESS
RESTRICTION SUMMARY:
LENGTH: 7:46
ASSOCIATED PRESS
Copenhagen, Denmark – 2 February 2025
1. Various of runners arriving at Flere Fugle bakery for "Fastelavn Bun Run”, a 21.1 kilometre half marathon visiting ten of Copenhagen’s best bakeries
2. Various of fastelavnsboller (meaning "Fastelavn bun”) with blackcurrant and lemon curd
3. Various of runners eating first fastelavnsboller before departure
4. SOUNDBITE (English) Robert Twomey, from Cork, Ireland:
“Really good, I’m kind of scared to do another nine of these but should be good.”
5. Pan right of runners starting half marathon, leaving Flere Fugle bakery
6. Pan left of runners
7. SOUNDBITE (English) Simon Evers, founder of Tipster:
"Everybody from abroad knows the Copenhagen bakery scene and Fastelavn town is a big thing in Copenhagen. We were doing a selection of ten bakeries that we really, really like and that are doing ten Fastelavns bun that we really think that everybody should try. By coincidence, we did the route between the different bakeries, and the route was exactly 21.1km, which is the exact distance of a half marathon. So, it was basically just written in the sky that this has to go into a half marathon."
8. Wide of exterior of Juno the bakery
9. Customers eating pastries outside bakery
10. Close of fastelavnsboller
11. Runners arriving at Juno the bakery
12. Various of runners eating fastelavnsboller
13. SOUNDBITE (English) Name not given, runner:
"It’s the most ridiculous event in Copenhagen, so of course, we’re in for it."
14. Pan right of runners leaving Juno the bakery
15. SOUNDBITE (English) Simon Evers, founder of Tipster:
"This is the best chance that you can get visiting some of the best bakeries in the world and running with 100 people who are just super psyched about it. So, what happens basically is that we start here at Flere Fugle in the Nordvest, the bird quarter of Copenhagen, and then we run through a route of ten different bakeries. We taste everything from an old school fastelavns bun, to a selmor, which is basically what they do in Sweden. And then we have a lot of modern interpretations of the fastelavns bun as well."
16. Flere Fugle bakery sign
17. Flere Fugle bakery doors opening, "Fastelavn Bun Run” sign on door
18. Various of chef preparing fastelavnsboller with pistachios
19. SOUNDBITE (English) Frederikke Lokzinsky, operations manager, Flere Fugle:
"I think it’s become a really popular season for bakery lovers and pastry lovers. Whereas it started as a kids’ tradition, getting dressed up and having these cream filled buns, but now it’s got into the whole food scene of Copenhagen. I think it’s a really big thing."
20. Various of chefs preparing fastelavnsboller with blackcurrant and lemon curd
21. SOUNDBITE (English) Frederikke Lokzinsky, operations manager, Flere Fugle:
“When we look at numbers from last year, we see that it just keeps getting busier and busier for every weekend until we reach Fastelavn. And yesterday was a Saturday, we sold over 800 fastelavnsboller only here at Flere Fugle. So, it’s really, really busy, it’s the high season for us.”
22. Pan of Hotel D’Angleterre exterior
23. Close of fastelavnsboller
24. Various of runners arriving at Maison d’Angleterre
UPSOUND (English): “Number six.”
25. Various of runners eating fastelavnsboller
26. SOUNDBITE (English) Name not given, runner:
“It’s very good, probably the best so far.”
27. Pan right of runner leaving Maison d’Angleterre
29. Various of runners eating fastelavnsboller
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