Come find the kettle

1. Visit & write to us

Candi & Clove Confection Atelier sits on the second floor of a converted print shop on the river arts block in Asheville, North Carolina. The kettle is usually on by nine; the marble slab gets crowded by eleven.

2. Who writes the journal

• Marisol Okonjo — founding confectioner and editor. Writes the technique papers and the temperature guide.
• Dev Pemberton — flavor lab lead. Runs the tasting panel, keeps the batch notebook, and is responsible for the flavor profile matcher's notes.
• Ines Vahtra — illustration and layout. Draws every lollipop, jar and kettle on this site.

The journal is written in-house. We do not use freelance content agencies, and no article is generated to fill space.

3. Bench hours

Hours shift during the long summer festival weeks. Write ahead and we will confirm the day before you travel.

4. Editorial requests

We like hearing from food writers, flavor chemists, culinary students and curious home cooks. When you write, a little specificity helps:

• what you are working on, in two or three sentences;
• the deadline you are working to, if there is one;
• whether you need comment, a technique explanation, or permission to quote.

We cannot promise to cover every request, and we do not publish guest posts, paid placements or sponsored articles.

5. Corrections policy

If something we published is wrong — a temperature, a name, a piece of technique — tell us and we will fix the page rather than quietly deleting it. Substantive corrections carry a dated note at the foot of the article. Small typographic fixes are made without announcement.

6. What we cannot help with

• Orders, prices, shipping or deliveries — this site is not a shop and we do not take orders through it.
• Product ingredient lists or allergen statements for candy made by other companies.
• Medical, nutritional or dietary questions. Please speak with a qualified professional.
• Requests to remove articles, add links, or publish promotional copy.

7. Response times

Two people read the inbox. Expect a reply within three to five working days; during the winter confection season it can stretch to a week. Editorial requests with a deadline are read first.

8. About the atelier

Candi & Clove has been cooking sugar in small batches since 2014. The journal began as a notebook taped to the wall above the slab and grew into this publication. Read our flavor journal, our privacy notice, the terms of use, or the editorial disclaimer.