FRESH, red and luscious strawberries. Firm to the touch, and soft and sweet to the bite. Eaten as is or slathered with pistachio cream, drizzled with chocolate and sprinkled with exquisitely crunchy kataifi. Incorporated into an indulgent pie or a light cake, or brimming with lemon curd or cream cheese in a freshly baked glazed donut.

Imagine strawberries, dispatched within 24 to 48 hours from the time they were picked, and either sold fresh or utilized in some of the best-tasting strawberry desserts ever! This is what Strawberry Haus offers. A specialty bakery constantly making fresh batches of handcrafted desserts with pesticide-free, hydroponically grown strawberries, Strawberry Haus has been making waves since it opened early this year and offered this exquisite lineup of strawberry desserts created by its owner, Geraldine Santiago.

Geraldine actually stayed in the United States for almost two years before she decided, recently, to finally come home to Manila. Once here, she reconnected with a friend who, she found out, had started intelligent farming, or growing pesticide-free strawberries vertically indoors.

“My friend owns the farm. It’s called Intellifarm, which does indoor vertical farming, the first in the Philippines and in this part of Asia. We now have a proof-of-concept farm which was only a small experiment at first but, after seeing its success after several harvests, a decision was made to set up an actual farm in Bulacan that can harvest and supply consumers with so much more. Right now, we do not have enough supply for the demand yet, as we are marketing the strawberries themselves aside from making strawberry desserts under Strawberry Haus. We have partnered in more ways than one in producing desserts and also marketing the harvests,” explains Geraldine.

This makes it possible for Geraldine to produce healthier and guilt-free dessert alternatives using naturally grown strawberries that are available all year round.

Among Strawberry Haus’ signature items are Strawberry Tiramisu (fresh and fruity twist to the classic Italian dessert, replacing traditional coffee and cocoa flavors with the sweet tart freshness of strawberries); Strawberry Tart (combines the natural sweetness of fresh strawberries with the zesty, creamy richness of orange-infused mascarpone, nestled in a buttery, crumbly biscuit crust); Strawberry Cream Cake (delicately elegant Japanese-style shortcake made with light and pillowy chiffon cake, pastry custard and fresh strawberries, covered with a light Chantilly cream); Dubai Berry Bowl (pistachio and hazelnut swirled on top of fresh, juicy strawberries, and topped with kataifi, which is all the craze these days); and Strawberry Surprise (which is Strawberry Haus’ light version of strawberry cheesecake that, when cut, offers a surprise—fresh strawberries encased in gelatin within the cheesecake!).

Strawberry Haus is also known for its line of donuts, whose variants include Classic Strawberry Donut (glazed donut filled with fresh strawberries and homemade strawberry jam); Strawberry Cream Cheese Donut (light cream cheese and strawberries with homemade jam); Strawberry Lemon Donut (a zesty blend of homemade lemon curd, cream and strawberries); and Strawberry Pistachio Donut (strawberries, pistachio creamand Nutella drizzle). Glazed, soft and fluffy, all donuts are fried brioche donuts.

Strawberry Haus can be reached through IG @Strawberryhausph by @bbakeryph.