Private: Blog & Recipes Archive

Thanks for making the winter season oh so special by spending your days at Rotary Rink! We loved watching people get outside and enjoy skating with friends, family, and partners alike. We were lucky to have a handful of beautiful sunny days this winter (like Valentine’s/Family Day weekend) despite the snowstorms and bitter cold days in between and we’re so glad you chose to spend those days twirling and gliding about on the ice.

This morning (March 5th) marks the closure of Rotary Rink for the season: it’s time to welcome springtime and start looking ahead to warmer days!

Meditate with us on a sunny spring day ☀️🍵🌱🌼🍯☁️

We’re making a chamomile cloud matcha with ingredients and accessories from Tea Haus! 🫖 Honeyed chamomile iced tea, freshly whisked matcha, and chamomile cold foam to top it all off. And yes, you read that right: we’re stacking two teas in one drink to make something so refreshing and calming for spring. Although this requires a little bit of planning ahead, it’s so worth the effort and you’ll get about four servings out of the batch. Here’s how to make it!

1. Bring a pot of water to a boil (approx 3-4 cups) and add a few tablespoons of Tea Haus’ chamomile flowers. Allow to steep for 7 minutes, then strain the flowers out and add honey to taste to the reserved chamomile tea. Chill overnight.
2. 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.
3. 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).
4. To serve, pour iced chamomile tea over ice and top with fresh matcha: simply whisk a teaspoon of Tea Haus Imperial Matcha with 1/4 cup of hot water and pour into your iced tea. This step makes one serving of matcha, but you can scale it up if you’re making multiple servings at once.
5. Top with chamomile cold foam, stir, and enjoy!

We’d love to see your recreation of this recipe: tag us on social media @coventgardenmarketcanada if you make it! 🍵🌼☁️

March Break at the Market:

Plan your March Break with us and make it a week full of fun for the whole family

• Tuesday, March 17
  • Irish Dancers at 1pm upstairs in the lounge

• Wednesday, March 18
  • Fire Guy Gravity Show at 1pm upstairs in the lounge

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

• 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

There is something happening every single day. Bring the kids, bring your friends, and spend your March Break with us at the market

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: !0:00am 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

If you’ve been curious about sourdough but felt intimidated, overwhelmed, or unsure where to start — this workshop is for you. This hands-on experience is designed to help you understand the foundations of sourdough in a simple, supportive, and genuinely fun way.

We’ll walk through the process together, step by step, so you leave feeling confident (not confused) and ready to bake at home. You’ll mix your own dough to take with you, learn how to care for a starter, and gain a clear understanding of what actually matters when making sourdough — without overcomplicating it.

This workshop is about learning a timeless skill, slowing down, and enjoying the process as much as the end result

🤍 Workshop details

Cost: $125+ tax
Date: Thursday, March 12th
Time: 6:00–8:00 pm
Location: Covent Garden Market
130 King St, London, ON N6A 1C5

✨ What to expect

• A relaxed, welcoming space where questions are encouraged
• Clear, hands-on instruction so you truly understand each step
• A practical approach to sourdough that fits real life
• Connection, conversation, and a few laughs along the way

This isn’t about perfection — it’s about building confidence and learning how to work with your dough, not against it.

🧺 What you’ll go home with

• Your own mixed sourdough dough, ready to bake the next day
• A live sourdough starter
• A mason jar + spatula for feeding
• Beginner tools including a Danish whisk
• My exclusive Student Guide + e-book to support you at home

💡 What to bring

Please bring your own mixing bowl — everything else is provided for you.

All ingredients and tools are supplied for you.

🎁 Included bonuses

• 🌾 Live starter + mason jar (valued at $25)
• 🌾 Beginner sourdough tools (valued at $50)
• 🌾 26-page e-book + Student Guide (valued at $47)

Spots are limited (12 people)

CLICK HERE TO REGISTER

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!

Attending Vendors

• La Houlette de Vie; fresh baked organic naturally fermented bread
• Greystead Gardens; fresh produce, spices
• Small World Mycology; premium fresh mushrooms
• Pillitteri Estates Winery; VQA Ontario Wines
• Blanbrook Bison Farm; bison products
• Jumping Ovens: savoury pies, brioche & more
• Abby Mae Gluten Free; scones, muffins, bagels, fruit tarts & more, all exclusively
  gluten free
• Wandering Bee Flowers, fresh cut & dried flowers – March 14 & March 28

It’s that time of year again…our Indoor Farmers’ Market is back upstairs in the Mezzanine! Join us every week until March 28 before we head back outdoors on April 4.

We’re so lucky to have so many amazing vendors this season, and we want you to get to know them a little better. Each week, we’ll be spotlighting one of our incredible makers, starting with La Houlette De Vie, owned and operated by Seth.

“La Houlette De Vie” means The Staff of Life, a phrase that highlights bread as an important everyday staple.

Seth’s breads are made using freshly milled local organic grains and simple ingredients like flour, water, sourdough, and salt. Each loaf is naturally fermented and crafted through a slow process that can take up to 24 hours from start to finish.

He sources his flour from local mills and farms, and everything is made with care, patience, and traditional methods you can truly taste in every bite. If you’ve ever tried one of his breads or pastries, you already know

Make sure to stop by this Saturday, say hi to Seth, and grab a loaf (or two. Trust us…once you try it, you’ll be coming back for more)

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: spanakopita and chicken kebab from Mona’s Shawarma & Grill.

🕚 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.