Private: Blog & Recipes Archive

This Sunday, we’re unwrapping something delicious, handcrafted chocolates from The Chocolate Factory! 🍫❤️ Known for their freshly made, high-quality treats, The Chocolate Factory takes pride in crafting each piece with care, ensuring every bite is as rich and indulgent as the last. 😍

Sampling starts at 12 PM and is first come, first served, so don’t miss out on this decadent treat! 🎉✨

Our Winter Indoor Farmers’ Market is back upstairs in the Mezzanine! Running Saturdays, 9am to 1pm, come buy your fresh, local food directly from your growers and producers to taste the Market experience! We can’t wait to see you there!

Attending Vendors

• La Houlette de Vie; fresh baked organic naturally fermented bread
• Greystead Gardens; fresh produce, spices
• Small World Mycology; premium fresh mushrooms
• Den Besten Trout Farm; smoked rainbow trout, sausage rolls and fresh eggs
• Pillitteri Estates Winery; VQA Ontario Wines
• Blanbrook Bison Farm; bison products
• The Dough Joe Bakery; gourmet cookies
• Good Food Farms; pasture chicken based products (February 15, March 8 & 22, April 5)
• Jumping Ovens: savoury pies, brioche & more (starting March 1)
• Carver’s Natural Farms, chicken products, and fresh eggs (March 1 & March 29 only)

Join us upstairs in the Mezzanine for some local live music!

Saturday, February 22

• 9am to 11am – Donald Waugh
• 12pm to 1pm – Krys & Lisa

Saturday, March 1

• 9am to 11am – Hilary Watson
• 11am to 1pm – Mike Couture

Saturday, March 8

• 9am to 11am – Jim Spector
• 11am to 1pm – Frank Ridsdale

Saturday, March 15

• 9am to 11am – Travis Beatty
• 11am to 1pm – Ryan Naismith

Saturday, March 22

• 9am to 11am – Willem Cowan
• 11am to 1pm – Lucy Morgan

Saturday, March 29

• 9am to 11am – Sasha Wideman
• 11am to 1pm – Sam Hornby

This Saturday, join us upstairs in the Market Kitchen while Jaime Pena demonstrates how to make Seafood Chowder! (our last class before registration is required)

Classes have been filling up very fast and we’ve been having to turn people away. Registration is now required for all classes will open on the second Thursday prior to the event date (see below)

Update as of 6:30pm on February 20 – The March 1st class is fully booked!

SATURDAY DEMO SCHEDULE

• Saturday, February 22 | Jaime Pena – Seafood Chowder
  • • (first come, first served)
• Saturday, March 1 | Polina Shadman – Saffron Lemon Seabass & herbed rice
  • (registration opens TODAY @ 11:00am)
• Saturday, March 8 | Kimi Abdullah – Elevated Salads
  • (registration opens on February 27th @ 11:00am)
• Saturday, March 15 | Justin Mellott – Pickling
  • (registration opens on March 6th @ 11:00am)
• Saturday, March 22 | Jaime Pena – Cheese, Beef & Mushroom Burgers
  • (registration opens on March 13th @ 11:00am)
• Saturday, March 29 | Nancy Salamanca – Chicken Pot Pies
  • (registration opens on March 20th @ 11:00am)

Get ready to embark on learning the basic tips & tricks of baking French macarons professionally just in time for EASTER.

• Session 1 – March 29 1:30pm-4pm
• Session 2 – March 30 10am-12:30pm

What you will learn:

• What makes macarons so finicky
• Methods of baking
• Colours to use
• Macronage
• Filling Techniques

What you will get:

• 2-hour hands-on baking macaron
• Recipe and ingredients to bake
• Macarons you bake to take home

What you need to bring:

• Bring an apron
• Container to take home your bakes

Cost is $95.00

To register, click here or email Polina at nostalgiacafe9@gmail.com or text 519-614-0273