Private: Blog & Recipes Archive

We’re in the middle of March Break: we’ve got fun events for the whole family! Check out the rest of our March Break schedule and hop over to the Market!

• Thursday, March 19
  • Face Painting and Bouncy Castle from 11am to 1pm in the lounge

• Friday, March 20
  • Peter Mennie Comedy Magic Show at 1pm upstairs in the lounge

• Saturday, March 21
  • Farmers Market from 9am to 1pm upstairs in the mezzanine

• Sunday, March 22
  • Bracelet Making Workshop from 11am to 3pm

Chamomile Whipped Cream

• 50g Chamomile Tea from Tea Haus
• 0.5L Heavy Whipping Cream (find it at Mark’s Fine Meats)
• Honey to taste (find it at Havaris Produce)

1. Add 0.5L of heavy whipping cream to a small saucepan and add a few tablespoons of chamomile flowers: warm over low heat just until the cream begins to taste like chamomile tea. Careful not to let the cream boil! When you’re happy with the level of flavour, strain out the chamomile flowers and add honey to taste. Chill the infused cream overnight.
2. Once the cream is cold, use a kitchen tool of your choice to turn it into soft whipped cream (a stand mixer, whisk, milk frother, or whipping cream charger all work for this).

PS: this is the same whipped cream we made for our Chamomile Cloud Matcha recipe. Why not make both?

Pancakes

• 1 Carton Blackberries from Havaris or Doris Produce
• 1L Milk (find dairy at Mark’s Fine Meats or non-dairy at Havaris Produce)
• 1 Box Arva Flour Mill Pancake Mix from Havaris Produce
• 1 Tin Imperial Matcha from Tea Haus
• Fresh Cultured Butter from Smith Cheese

1. Follow instructions on the pancake mix box based on the quantity of pancakes you want to make, plus 1 tsp of matcha. We used half the box for this recipe example!
2. Cook the pancakes in a skillet at medium heat, flipping when bubbles start to appear on the batter side. Add 1 tsp butter in between each pancake so they become golden brown and don’t stick to the pan. Stack cooked pancakes until ready to serve.
3. Top pancake stacks with chamomile whipped cream, a dusting of matcha, and fresh blackberries.
4. Enjoy!

Join us for a fun-filled Easter celebration at The Market on Saturday, April 4 from 11 AM – 3 PM, on our upper level Mezzanine! In partnership with the Children’s Health Foundation, this special community event supports local kids and families. The event is free to attend, and donations to the foundation are always appreciated, every dollar helps make a difference💛

Here’s what you can enjoy:

🐰 Photos with the Easter Bunny (includes on-site prints + a digital copy)

🎨 Kids workshop

🎻 Live quartet & children’s music

🎭 Face painting

🎲 Fun games and activities for kids

🍬 Special treat for the first 100 guests

Bring the family, celebrate spring, and make some sweet Easter memories at The Market! 🌸🐣💛 Looking to make a donation to the Children’s Health Foundation? Click here!

Flavour & Flour: Level 2 | Intermediate Workshop

This workshop is for those who already know the sourdough basics and are ready to go a little deeper. Flavour & Flour is a hands-on, creative sourdough experience focused on understanding how hydration, flour choice, and flavour additions work together — so you can confidently experiment at home.

Rather than following a single recipe, we’ll explore how different whole grain and heritage flours behave, how add-ins impact texture and fermentation, and how to make thoughtful adjustments based on what your dough is telling you. You’ll create your own flavoured sourdough loaf to take home and bake, with a deeper understanding of the process behind it.

This workshop is about building intuition, flexibility, and confidence in your baking.

🤍 Workshop Details

Cost: $145 + tax
Date: Saturday, April 25th
Time: 10:00am to 12:00pm (Approx. 2 hours)
Location: Covent Garden Market, 130 King St, London, ON N6A 1C5

✨ What to Expect

• A relaxed, supportive environment for learning and experimenting

• Hands-on guidance with whole grain and heritage flours

• Discussion and tasting of breads made with flours like spelt and einkorn

• Clear explanations around hydration, dough feel, and fermentation timing

• Space to ask questions and deepen your understanding

This is not about “advanced techniques” for the sake of complexity — it’s about learning how small changes create big differences in your bread.

🧺 What You’ll Go Home With

• A custom flavoured sourdough loaf made with whole grain flour and flavourful add ins, ready to bake the next day at home

• A small bag of my favourite Whole Red Fife flour from Arva Flour Mills

• A detailed Level 2 Student Guide + additional sourdough recipes

• Greater confidence in adjusting hydration, flour blends, and fermentation

💡 What to Bring

Please bring your own mixing bowl — all ingredients and tools are provided for you.

🎁 Also included

• 🌾 Whole grain and heritage flours to work with and taste

• 🌾 Level 2 Student Guide + additional recipes

• 🌾 Ongoing support beyond the workshop

Spots are limited to 12 people

CLICK HERE TO REGISTER

Our Indoor Farmers Market Vendor Series continues!

As part of our Indoor Farmers Market spotlight, we’re highlighting the incredible vendors who make each season so special. This week we’re featuring Blanbrook Bison Farm.

Established in 1992, Bruce and Shirley began their journey on their 100 acre farm after being raised on dairy farms and wanting to explore alternative livestock. After researching and connecting with others in the industry, they purchased their first 13 bison from Sault Ste. Marie. Today, their herd has grown to over 100 bison. Farming comes with its challenges, but for their family it has always been incredibly rewarding.

Bison is a lean, nutrient dense red meat that is low in fat, calories, and cholesterol, while being high in protein, iron, and selenium. It is non allergenic, easy to digest, and incredibly versatile in the kitchen Similar to beef but with a slightly richer, sweeter taste, it can be used in all your favourite recipes. And most importantly, it tastes amazing.

Their bison is locally raised, provincially inspected, and never given growth hormones. The animals are fed a diet of grass, hay, grain, and minerals, with the majority grown right on their farm.

Blanbrook Bison Farm is truly a family operation. From working on the farm to selling meat at the market on Saturday mornings, everyone plays a role. Bruce and Shirley have also been deeply involved in the bison community for over 15 years and were honoured with the Myrt Lenton Award in 2021 for their dedication to the industry.

Stop by the Saturday Farmers Market, say hello, and support a local farm that has been proudly raising bison for over 30 years.

It’s that time of year again where we start getting ready for our Winter Indoor Farmers’ Market upstairs in the Mezzanine! Running from 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! February 14th to March 28th!

Every Sunday here at the market, we host Sampling Sundays, a chance to try delicious bites from different vendors. Whether it’s your first time tasting or a reminder of how good it really is, it’s the perfect way to explore what’s local and tasty! This Sunday, we’re featuring: ice cream and fudge from Morningstar’s. A March Break sweet treat for kiddos and grown-ups alike! 

🕚 Time: 11 a.m. ~ while supplies last!

You won’t want to miss this!

We’ve had our new Market hours for nearly a year now, and we’d love to hear what you think of them. Please take a moment to fill out our quick survey and let us know how the new hours are working for you: your input helps us serve you better!

As a thanks for sharing your thoughts, we’ll be giving away $50 in Market gift certificates to one lucky survey respondent EVERY WEEK! Don’t miss out on your chance to win.