1. Reach us
Email is the fastest route to us and the only one we monitor daily. We do not run a contact form on this site, we do not use a customer service platform, and we do not sell or share reader correspondence.
Editorial inbox
Studio address
418 NW Tin Pan Alley, Studio 3
Bend, OR 97701
United States
Studio hours
Tuesday–Saturday
10:00–17:00 Pacific
Best subject lines
“Correction”, “Pitch”, “Press” or “Reader note”
2. The studio
The atelier sits in a converted tin shop a few minutes from the Deschutes River, in a building shared with a printmaker and a very optimistic bakery. The copper pots live at the back; the marble slab lives by the window, where the light is best for judging caramel colour.
Studio visits are by appointment only, because a kitchen with sugar at 170 °C is not a place for an unannounced tour. If you would like to see a batch pulled for a story, write to us with two weeks’ notice and we will try to fit you into the schedule.
3. Masthead
The editorial team is deliberately small. These are the roles behind every page on this site.
Editor
Marlowe Vance
Runs the journal, sets the issue themes and tastes every batch before it is written about.
Recipe & texture editor
Ines Okonjo
Tests temperatures, keeps the sugar-stage tables honest and owns the thermometer calibration ritual.
Illustration & design
Rafaela Storm
Draws the flavor gardens, swirl studies and this site’s entire illustration system.
Flavor research
Jun Okafor
Sources botanicals, keeps the tasting notebook, and argues about acid levels with anyone who will listen.
4. Pitch a story
We publish a handful of pieces each season and we read every pitch. What tends to work:
- Technique with evidence. A specific problem, what you changed, and what happened across several attempts.
- Regional ingredients. Botanicals, fruits or sugars with a real place attached to them.
- Texture, not marketing. We are interested in how candy feels and behaves, not in product launches.
What we cannot use: press releases, sponsored content, AI-generated drafts, nutrition claims, or anything requiring us to link to a shop.
5. Corrections
Accuracy matters more to us than looking clever. If a number, name or instruction is wrong, tell us the page and what you observed. Substantive corrections are appended to the article with the date; small typographical fixes are made silently. Our corrections queue is reviewed every Tuesday.
6. Response times
We aim to reply to reader mail within three working days. Pitches take longer, usually two to three weeks, because we read them together on Friday afternoons with the last batch of the week cooling on the slab. If you have not heard from us after three weeks, the answer is probably no — please feel free to send something else later.
7. A note on privacy
Email sent to the editorial inbox is read by the team and kept only as long as the conversation is useful, never longer than twenty-four months. We do not add correspondents to a mailing list, because we do not have one. Full detail lives in the privacy & cookie policy.
Document reference: FF-CONTACT-02 · Reviewed 4 November 2026