Brand SA

The Bache Bros Story

For over two decades, Bache Bros has earned its reputation as South Australia’s premier wholesaler of citrus and fresh produce. Rooted in a heritage of consistency and quality, the company has become synonymous with award-winning South Australian citrus brands like Ingy and Jumaluk, offering customers a reliable, year-round supply of superior fruit delivered across Australia.

At the heart of Bache Bros is a steadfast belief in collaboration. Their foundation rests on long‑standing, sustainable partnerships—most notably an 80‑plus‑year trading relationship with Ingy Growers that began in the 1930s. This enduring alliance speaks to a shared dedication to quality, trust, and respect, allowing them to grow together alongside Adelaide’s discerning consumers.

Bache Bros operates from a state‑of‑the‑art warehouse located at 32‑34 Merchant Crescent, Pooraka, South Australia. Equipped with climate-controlled rooms, flexible storage, automated packing systems, FreshCare/HARPS certification, and integrated third‑party logistics, the facility is designed for optimal produce care and fast, scalable packaging and distribution. Read more about Bache Bros here.

Orange Crepes with Mandarin Recipe

INGREDIENTS: (serves 4)
1 Orange
¼ Cup honey
2 Tablespoons Frangelico
½ Cup cream
½ Cup ricotta
½ Cup plain flour
1 Teaspoon caster sugar
½ Teaspoon baking powder
½ Cup milk
¼ Cup orange juice,
1 Eggs
½ Teaspoon Vanilla paste
1 Mandarin segmented
⅓ Cup pecans, toasted and peeled
1 Tablespoon brown sugar

METHOD
1. Use a sharp knife to slice off the zest from each orange. Slice the zest into matchstick-sized pieces and place in a small saucepan. Remove pith from oranges, then cut flesh into segments. Add the honey, Frangelico and ½ a cup of water to the pan with the zest. Bring to the boil and cook for 3-5 minutes or until fragrant and reduced to a light syrup.

2. In another bowl whisk the cream to soft peaks. Fold through ricotta and set aside

3. To make the crepes, combine the flour, sugar and baking powder in a bowl, whisk in the milk, orange juice, eggs and vanilla paste until smooth.

4. Heat a frying pan over medium heat and spray with oil. Pour in some of the crepe mixture to cover the base of the pan in a thin layer and cook until set. Carefully flip and cook for a further 30 seconds or until cooked through. Repeat with remaining mixture.

5. In a dry pan add brown sugar heat until sugar melts and then add pecans.  Toss to combine, then transfer to baking paper to cool. Roughly chop and set aside.

6. Divide the crepes amongst the serving plates, top with ricotta cream, reserved orange segments, mandarin segments and caramelised pecans. Spoon over the syrup and zest to serve.