Keeping things Delicious and Sustainable

What's Cooking?


At Spotted Dog we know that for many bike touring is about more than just riding your bike. For us, one of the most important "extras" is the food. With owners who have a background in the food and beverage world,  those who tour with us will experience some excellent trail side meals. 

Nights that we cook and dine in camp expect to see a wide variety of flavors, dishes, and cuisines. When possible meals will be prepared with local, fresh ingredients. Just because our accommodations may be more primitive does not mean our meals need to be.


If we have access to a store or market daily expect fresh food daily. If your backcountry tour limits shopping trips you'll be surprised at the efforts taken by your guides to continue our gourmet trend. 

When we choose to eat at an establishment you better believe we aim to keep things as delicious as our camp meals. When at all possible Spotted Dog will introduce you to locally owned restaurants, stands, or food trucks. Local favorites are a must!

Who is Cooking?

The simple answer to "who is cooking?" is, everyone. Each tour will break down a little differently than the next and on some you may find that your help or recipes will be needed in the camp kitchen!

On our inn to inn tours we will most often eat packed lunches on the road and dinner at a local establishment. We do our best to stay in accommodations that offer a hot breakfast each morning otherwise we find one.

If you find yourself on a fully loaded, bikepacking, or longer van-supported tour you'll often be part of the cooking process. We will all pitch in with the cooking and cleaning each day. If you have any issues or questions our guides will be there to help and cook as well!

As each tour is different be sure to reach out to us if you have any questions about the specific cooking process. We don't want to cause any cooking related stress!

What about the environment?

Spotted Dog Cycles takes environmentally friendly business practices very seriously. When on tour our goal is to dispose of trash and recycling as sustainably as possible. If needed we will haul both to appropriate facilities to do so. During backcountry tours all tour participants and staff will practice Leave No Trace principles. 

When at all possible staff will purchase locally grown or raised groceries from markets and local vendors for daily meals.