Bakehouse has launched a new range of fully baked pastries called Patisse, designed to meet the demand for premium sweet pastries reminiscent of those found in high-end patisserie outlets.

The new pastries come in six different varieties: caramel & pecan rosette; rhubarb crumble square; orange & poppy seed rosette; chocolate & raspberry panier; passion fruit & raspberry diamond; and apple & blackberry panier. The thaw-and-serve products are made using all-butter dough and real fruit pieces, and undergo two glazing processes before and after baking.

"Our research has told us that there was a gap in the market for top-end sweet pastries and that products in this area are not readily available outside of handcrafted patisserie outlets," said Peter Drew, innovations director at Bakehouse.

The firm has also added a new Multiseed Rusticata to its Rusticata range for 2010, which already includes Baguette Rusticata, Demi Baguette Rusticata in 120g and 170g variants and a Rusticata Dinner Roll Selection. Its Rusticata breads are designed to combine the qualities of the two most popular bread types in the UK the French baguette, and Italian ciabatta. The breads, which feature a combination of: pumpkin seeds, linseeds, sunflower seeds and sesame seeds, are stonebaked and are made using extra virgin olive oil, and semolina flour.

Supplied frozen, Rusticata loaves simply need to be baked-off for 12 minutes to refresh.