Who we are
Swirl & Crumb is an independent confectionery journal written and illustrated by a small desk in Savannah, Georgia. We publish long-form appreciation of classic candy, drawing every illustration ourselves and keeping the shelves of our imaginary parlor fully stocked.
We are readers first, cooks second, and historians only on weekends. Our aim is simple: write about familiar sweets with enough curiosity that you notice something new the next time one is in your hand.
Write to us
Email is the surest way to reach the desk. We read everything and answer most messages within two working days.
- Email swirlandcrumb.desk@gmail.com
- Postal address Swirl & Crumb, Studio 4, 218 Bull Street, Savannah, Georgia 31401
- Desk hours Monday to Friday, 9 a.m. to 4 p.m. Eastern. The kettle rests on weekends.
- What we love receiving Memories of a particular candy counter, corrections to a historical note, and photographs of your own wrapping experiments.
- What we cannot help with Product complaints, order questions or sponsorship requests. We are a publication and have no connection to any manufacturer.
Common questions
Is this an official candy company page?
No. Swirl & Crumb is an independent editorial journal. We are not affiliated with, endorsed by, or sponsored by any candy maker, and we do not sell products of any kind.
Can I republish or license an illustration?
Often, yes. Drop us a line with what you have in mind and we will reply with terms. Short quotations with a credit are always welcome.
Do you take guest essays?
Now and then. Send a short pitch rather than a finished draft, and tell us which sweet you would write about.
Do you store my email address?
Only in our inbox, for as long as it takes to answer. There is no mailing list. See Privacy, plainly for the details.
Can I send you candy?
You are kind to ask, but please do not post food to the studio. A letter about a candy you loved is a better gift, and it lasts longer.
The desk in one paragraph
We believe a lollipop is a small piece of engineering with a joke in the middle, that candy history deserves the same care as any other history, and that a kitchen is at its best when the sugar is on the thermometer and the radio is on. If that sounds like your kind of afternoon, you are in the right place.