They were running up their sugar levels.<\/p>\n
Around 100 sweet-toothed sprinters filled the streets of Manhattan and Brooklyn for a half-marathon that stopped at nearly a dozen local bakeries on Sunday.<\/p>\n
NYC Bakery Run runners stuffed their faces with cream-filled croissants as they sweat through the 13.1-mile course totally loaded up on carbs from eight local bakeries along the route.<\/p>\n
Stefano Giovannini<\/p>\n
The race began in Bushwick at 9 a.m., across the Williamsburg Bridge into Manhattan \u2014 and then across the Manhattan Bridge and into Brooklyn Heights. <\/p>\n
Runners stopped to nosh on pastries and sandwiches from places like Raf\u2019s bakery, Cupcakes from La Bicyclette, and savory-stuffed hand pies from L\u2019Appartement 4F.<\/p>\n
Workers at the bakery destinations held out sheets of luxe-looking croissants and impeccable puff pastries as runners stood with their mouths agape. <\/p>\n
Stefano Giovannini<\/p>\n
Some runners also lined up inside La Cabra bakery in Bushwick, eagerly eyeing the cult-favorite buns.<\/p>\n
They shamelessly risked a cramp for some crullers and were all smiles after loading up on the carb-filled treats. <\/p>\n
Then they saddled back up and hit the pavement again with stomachs full \u2014 only to stop later and shove down a few more bites at the next stop.<\/p>\n
Despite filling, hordes of runners were quick to hit the pavement again.<\/p>\n
Stefano Giovannini<\/p>\n
The race was run in three waves for different experience levels, with advanced, intermediate, and beginner runners starting in separate flights.<\/p>\n