Thanks for stopping by.
We will be reading poetry submissions for The Concher #2 from August 1st- December 15th. This will be an expanded issue with new, more streamlined packaging for the chocolate-poetry combo -- and new flavors, too!
Please send 5 or so poems (with all poems in a single attachment) to firstname.lastname@example.org. In the subject line, please include your name.
We try to respond to all submissions within two months. However, we sometimes keep work we like to see how it fits into the issue as it forms. If we hold onto your work for a long time, it's probably a good sign. Simultaneous submissions are fine. Please notify us promptly if a submitted poem gets taken by another journal.
Please read the posts below for information on our truffles and on the first issue of The Concher (which also has an explanation of what a concher is). As always, we are NOT looking for poems about chocolate, candy, sweetness, etc. We prefer poetry that feels in tune with conching, an inexplicably transformative process of chocolate production.
We are excited to read your work and look forward to putting together another issue of The Concher. In the meantime, check out this amazing technique of fruit candying: Lilamand Confiserie. The page has a slide show; give it a minute to cycle through the pictures. Yes, those are whole candied fruits in the basket. And no, we can't do that yet.
Katie & Ryan