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."
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