Looking for a summery dessert fix in the Waterloo region? Andrew Coppolino has the latest

I have a theory about desserts: they are not merely the final, and usually sweet, dish in a meal they can be a dish that you seek out and enjoy all on its own.

In July and August, hot weather helps provide restaurants with a wide range of fresh, local ingredients berries, fruits, even herbs which make summer desserts delicious.

But those same ingredients are also momentary features on menus that change quickly.

While there are literally dozens and dozens of dessert options at Kitchener, Waterloo and Cambridge restaurants, here's a brief sampling of a few summery desserts packed with local ingredients and sweet flavours.

Halo HaloatNuestro 88, Kitchener

With a rough translation as "mix mix," Halo Halo is a popular Filipino dessert that perhaps is the closest thing to a dessert that is a meal in itself, according to chef-owner Paul Masbad.

"Every region has its own interpretation, but there are so many ingredients that it is like a meal in a glass dish, though a sweet one," he says.

That includes toasted rice, condensed milk, beans, custard, fruit jellies, plantain, jackfruit, pineapple, ice cream and shaved ice.

"I want to show something delicious to the region who may not be familiar with it but also satisfy the Filipino appetite with something they had grown up with," Masbad adds.

DIY S'mores and "The FMD (fresh-made daily) Pie" atProof Kitchen, Waterloo

Proof Kitchen chef Cheryl MacDonald bakes a fresh daily pie. It's an individual serving size that's perfect for one or two people and uses summer's seasonal fruits.

That's been rhubarb and is currently strawberry and cherry with peach coming up. A limited quantity is baked daily: when they are gone, they're gone.

Proof also offers DIY s'mores on weekends as a summery treat in the restaurant or on the patio.

Niagara peach pies atSweet and Savour Pie Company, Waterloo

There are savoury tarts, but there are also peach crumble tarts and peach pies to enjoy at the company's two Waterloo locations: Erb Street inuptown Waterloo and Bridge Street at Lexington Road.

Fruit sorbets of the season atAmbrosia Corner Bakery, Kitchener

Ambrosia sorbets use seasonal fruits and vegetables, says owner Aura Hertzog.

"Last week we did a cucumber. This week it's a currant," she says.

They have been using Ontario cherries for the past two weeks in items like custard bars, muffins, Dutch babka(a large Yorkshire pudding), coffee cakes and scones.

"Since we are always playing with flavour combinations in our go-to items, it's easy to incorporate seasonal ingredients into them," she says.

Berry pies and GenoiseatLancaster Smokehouse / Crumb Bakehouse, Kitchener

"Summery desserts to me are basically which ever fruit is in season," says baker and pastry chef Martha Borys.

"Macerating berries in either sugar or a splash of Grand Marnier is lovely. It lets the fruit shine the most, and then we pair them with a slice of Genoise cake and softly whipped cream that is barely sweetened. The Genoise soaks up the sauce from the berries but lets them be the star."

Another is obviously pies of crisp flaky, crust with a softly set fruit filling.

"I like fruit pies topped with either streusel or oat crumble toppings for an extra hit of brown sugar and crunch," Borys says. "I like the multiple textures."

Clafoutis and summer berry shortcake atFork and Cork, Kitchener

Chef Jonah Mankiewicz looks for local produce at its best during an Ontario summer.

"There's lots of fresh Ontario strawberries this year for our strawberry shortcake, but we wanted to highlight an equally popular fruit, the cherry," according to Mankiewicz.

The clafoutisis a thick pancake-like dessert and a tradition in Limousin, France.

"We combine butter, eggs, organic flour, sugar, and milk and pour the batter over a full layer of pitted cherries before baking," he says. The dish is garnished with a scoop of vanilla ice cream and fresh mint.

Chocolate-strawberry cream puff atCE Food Experience, Waterloo

The ripe and accessible local fruit has inspired the crew at CE Food Experience.

"Currently, we are loving the fresh berries from the market!" says Danny Wade of CE.

"We're featuring our chocolate strawberry cream puff. The pastries are cut in half and piped full of our chocolate pastry cream. Strawberries are layered inside and then it's capped with pastry and dusted with icing sugar. It's a perfect balance of textures and flavours, and it's vegan, too."

Strawberry-rhubarb custard pie atStone Crock, St. Jacobs

Of custard pie, it's a tried and true traditional Mennonite recipe, says Nick Benninger, owner of The Stone Crock.

"It has filled pie shells by the thousands," he adds. "Every year when the first local strawberries start coming in, you can feel the excitement around the bakery, from the staff and customers alike."

Strawberry consomm with strawberry gelatoatKing Street Trio, Waterloo

Kyle Rennie's new menu is focussed on few excellent ingredients and simple execution.

"Ontario strawberries are beautiful now, so we have a strawberry consomm with dressed strawberries, mint, elderflower and strawberry gelato with white chocolate crumble on top," says Rennie. He's waiting for a good supply of those Niagara peaches, too.

"A peach tart will be a tuile cookie ring instead of pastry to focus on the filling of peaches cooked with rosemary and a streusel topping."

Mr. Wilks' S'mores Sundae atWilks' Bar at Langdon Hall, Cambridge

The cozy confines of Wilks' Bar in this relaxed and casual country house hotel are a lovely setting for a s'mores sundae. The Langdon Hall pastry kitchen makes toasted marshmallow ice cream and serves it with their version of a warm Graham cracker along with a brownie Langdon Hall makes using their own chocolate brand. Not to mention the stout caramel.