Cobbjob

There’s something oddly similar about running a half marathon and baking from scratch. Both require a mix of patience, persistence, and a pinch of insanity. But when you’ve got friends like Jake & Alex + a kitchen stocked with ingredients, it all starts to make perfect sense.

Jake’s our resident ice cream maestro, turning out flavors that could make even the toughest race day a breeze. Alex? He’s the kombucha and sourdough king—fermenting and baking his way to greatness. And then there’s me, the cobbler and sourdough enthusiast who sees no better way to fuel a race than with a little pre-run baking sesh.

The night before a big race, while others are carbo-loading with pasta, I’m in the kitchen whipping up a peach cobbler or kneading dough. Some might call it counterproductive—I call it motivation. Because let’s be real: knowing there’s a fresh, golden cobbler waiting at the finish line is the best kind of incentive to keep putting one foot in front of the other.

Race day rolls around, and we’re out there pounding the pavement, mile after mile. Around mile 10, when your legs start questioning your life choices, it’s thoughts of that post-race feast that keep you going. The finish line isn’t just a marker—it’s a gateway to the best part of the day: getting back to my place, where the cobbler’s cooling, Jake’s ice cream is chilling, and Alex’s kombucha is ready to fizz.

Running and baking—they’re both about the journey and the reward at the end. In baking, you mix ingredients, knead, wait, and finally get to enjoy something delicious. In running, you train, push through the miles, and get that same sense of satisfaction—only this time, it comes with a side of dessert.

So, here’s to the sweet life: to running, baking, and the friends who make both worth every step and every bite. After all, the real race isn’t just about crossing the finish line—it’s about celebrating with cobbler, ice cream, and sourdough after you do. Cheers to more miles and more delicious memories!