Two Poet Chocolates began as a poetry story. We (Ryan and Katie) met in the University of Michigan poetry MFA program in 2001. One night, for an after-reading party, Ryan made some cayenne truffles. A party attendee happened to be the chocolate buyer for the illustrious Zingerman’s at the time and offered to sell some in the shop. We made about $12, but it was a fleeting thrill to see them in the deli.

A few years later, as full time starving artists cobbling together writing time, fellowships, and adjunct teaching, we struck on the idea of making some small batches of additional flavors around the holidays, and family and friends were kind enough to sample them and buy from us. A few google searches and some overconfidence led to many late night tempering disasters, but we got through the first year and started making chocolates each holiday season, sometimes stretching to Valentine’s Day. We got a brief write up in NPR, and we started to build a loyal base of customers. Some years we would host truffle tasting parties to try out new experimental flavors.

In 2007, we started producing a limited run journal to bring together our loves of poetry and chocolate. Ryan hand sewed copies of The Concher (named for the conching process that mysteriously grinds cocoa bean particles to a texture that melts smoothly in the mouth—an alchemy that reminds us of great poetry) and paired each poem in the two issues we released (in 2007 and 2009) with a specially crafted chocolate flavor meant to evoke the poem’s mood. We were honored to publish such talented poets as Adam Clay, Brent Armendinger, DA Powell, Dan Beachy Quick, Aimee Nezhukumatathil, Joshua Marie Wilkinson, Alex Lemon, Sarah Wolfson, Darcie Dennigan, Mark McKee, Rebecca Dunham, Bronwen Tate, Rae Gouirand, and more. We hope to someday revive The Concher!

Through the years, we published poems and books, got married, had kids, and worked and taught in universities and colleges. Some years we didn’t do any chocolate making, and some years Ryan dipped chocolates with a sleeping baby in a Bjorn sling.

When the pandemic hit, Ryan decided to dive into chocolate making full time. He practiced and gained skills (while Katie happily acted as taster), and he graduated from the Ecole Chocolat’s Professional Chocolatier program and took their additional Masterclasses in ganache and caramel and shelf life. He interned at (the best chocolate shop around!) Dancing Lion Chocolate where he was inspired to trust an ethos of creative play and excellence. While Katie now works full time (and did not develop any new chocolate making skills!), she continues to offer her services as adviser and taster,

In the fall of 2022, we officially opened as a business with a focus on melding local flavors with fine chocolate.