We had been looking forward to Phil Gaimon’s Inaugural Malibu Gran Cookie Dough for many months because we participated in the media preview ride, giving us a glimpse of how difficult the event might be.
On the morning of November 6th, the weather was perfect as the hundreds of riders poured into the starting line at Cal State Channel Islands. Excitement pierced the air and stomachs groweled in anticipation.
The consensus was: the routes were not easy. If you hadn’t put any training in you would be facing a difficult challenge. Even the Sugar Cookie route, considered to be the “easiest” of the three, would put your climbing experience to the test with 3,284 ft of climbing – Phil was not fudgin’ around.
But when you work hard, you play hard and all riders got the pro peloton treatment the entire day. Every rest stop had cookies, clif shots, gels, clif bars, and water; if you had any issues at all Mavic Neutral Support was there to provide experienced support. The Double Fudge riders earned themselves an espresso break freshly prepared by 10 Speed Coffee. It was the closest some will ever come to the peloton.
At the finish, the M Street Kitchen lunch was a gourmet display of BBQ dishes paired with beer or even a whiskey sour for the weary. Lead chef of the event and owner of M Street Kitchen, Jeff Mahin, pulled no stops in bringing the flavor, he even made sure to include vegan cookies for the lactose intolerant and vegan cyclists.
Never mind the food, amazing views, and reliable support, the best part about the event was the great feeling of community. Phil Gaimon’s wit and light heartedness really set the tone for an uplifting and joyful ride; there were lots of smiling faces (possibly mistaken for clenched teeth on the climbs). We look forward to many more years of the Malibu Gran Cookie Dough.
The photographs in the gallery were taken by Krystof Andres, who simultaneously rode the Double Fudge while taking pictures. Beast mode.