What's in what

Ingredients and benefits

The ingredients in our breakfast, drinks and bars: what they are, what they bring and where to find them on our menu. We stick to what is on the label, no big promises.

Dates Almonds Chia seeds Cacao nibs Matcha Goji berries Ginger Cinnamon Coconut Oat and almond milk Rtanj tea Specialty coffee

In short

Why everyone talks about fibre

Fibre

The part of a plant your body does not digest. It passes through the gut almost intact and does its job there: it feeds the good bacteria in your gut, slows digestion and gives your stomach something to work on, so you stay full for longer. Adults are advised to get about 25 g a day, and most of us get less. One 40 g Wild bar has about 5 to 6.5 g.

Plant protein

Protein is building material: it contributes to the growth and maintenance of muscle mass. It does not have to come only from meat and eggs. Almonds, chia and cacao have it naturally, so a 40 g bar brings about 4 to 5 g, a nice small extra after training or in the middle of the day.

Good fats

Almonds and chia have mostly unsaturated fats, the same kind as olive oil. Chia also has omega-3, which your body cannot make on its own. Fats carry flavour and slow a meal down, which is why even a small portion fills you up.

Ingredient by ingredient

What goes into our food

Phoenix dactylifera

Dates

What it is: The dried fruit of the date palm: soft, caramel-like and naturally sweet.
What it brings: Dates are fruit, so along with natural sugar they bring fibre and potassium. Fibre slows digestion, which is why a date is not the same as a sugar cube: it is sweet, but it also fills you up. Potassium contributes to the normal function of muscles and nerves. In the bar, dates give sweetness and softness, so the recipe needs no added sugar.
How we use it: Ground with almonds, they are the base of every bar and bite.

All Wild bars

Prunus dulcis

Almonds

What it is: A tree nut with a mild, buttery taste.
What it brings: Almonds are a small package of nutrients: plant protein, fibre and mostly unsaturated fats, the same kind as in olive oil. They are also rich in vitamin E, which contributes to the protection of cells from oxidative stress, and magnesium, which contributes to the reduction of tiredness and normal muscle function. That is why a handful of almonds is a favourite snack for athletes. In the bar they hold the shape and add a buttery taste. Note: almonds are an allergen (tree nuts).
How we use it: Ground with dates; almond milk for your coffee is made from them too.

All Wild bars Almond milk

Salvia hispanica

Chia seeds

What it is: Tiny black and grey seeds that swell into a gel in liquid.
What it brings: Chia is one of the plants richest in fibre: a tablespoon of seeds has about 4 g. When you soak it, the fibre absorbs water and turns into a gel, which is why chia pudding keeps you full for a long time. Chia also has plant omega-3 fatty acid (ALA). Your body cannot make omega-3 on its own, so it has to come from food. In the pudding chia adds thickness without starch, in the bar a light crunch.
How we use it: Soaked overnight they become chia pudding; dry, they go into the Cacao + Chia bar.

Cacao + Chia bar Chia pudding

Theobroma cacao

Cacao nibs

What it is: Crushed cacao beans, before they become chocolate.
What it brings: Cacao nibs are cacao before sugar and milk: bitter, crunchy and full of flavour. They naturally contain fibre, magnesium and iron. Magnesium contributes to the reduction of tiredness, and iron to the normal transport of oxygen in the body. Cacao also has theobromine, a mild stimulant from the bean, so a chocolate bar suits an afternoon break. You get the taste of real chocolate, with no added sugar.
How we use it: Whole pieces in the Cacao + Chia bar; cacao paste in our hot cocoa.

Cacao + Chia bar Hot cocoa

Camellia sinensis

Matcha

What it is: Finely ground green tea. You drink the whole leaf, which is why it is bright green and tastes full and grassy.
What it brings: With regular tea you throw the leaf away after brewing. With matcha you drink the whole leaf, ground into powder, so along with the taste you get everything in it. Matcha has caffeine and L-theanine, an amino acid found in tea. That is why many people say matcha wakes them up more calmly than coffee, without the sharp high and crash. It also has catechins, the plant compounds green tea is known for.
How we use it: Whisked with water and milk (plant milk works too) for a matcha latte; as powder in the Matcha + Coconut bar.

Matcha drinks Matcha + Coconut bar

Lycium barbarum

Goji berries

What it is: Dried red berries, tart and sweet.
What it brings: Goji is a brightly coloured dried fruit, and bright colour in fruit means carotenoids, plant pigments. The berries also have fibre and vitamin C, which contributes to the normal function of the immune system. In the bar goji adds fruity acidity and a sticky texture that holds it together.
How we use it: With lemon in the Goji + Lemon bar.

Goji + Lemon bar

Zingiber officinale

Ginger

What it is: A root with a hot, fresh and warm taste.
What it brings: Ginger burns in a pleasant way. Its heat comes from gingerols, the same compounds that have made ginger a cold-weather tea staple for centuries. In the morning, as a shot, it wakes you up better than an alarm. In the bar it is ground and warm, in the Budilica shot pressed and strong.
How we use it: Pressed in the Budilica shot (30 ml, a drop of honey), ground in the bar and in the tchai latte.

Budilica shot Ginger + Cinnamon bar

Cinnamomum

Cinnamon

What it is: The bark of the cinnamon tree, a sweet and warm spice.
What it brings: Cinnamon makes things taste sweeter without sugar: a smell you link with home baking, so you need less sweetness. That is why it goes into our porridge and the Ginger + Cinnamon bar. It has a little fibre and manganese too, but in spice amounts it mostly works for flavour.
How we use it: In the Ginger + Cinnamon bar, the porridge and the tchai latte.

Ginger + Cinnamon bar Porridge

Cocos nucifera

Coconut

What it is: Coconut flour from dried coconut flesh.
What it brings: Coconut flour is ground dried coconut flesh. More than a third of its weight is fibre, and the taste is mild and naturally sweet. Coconut fat is mostly saturated, so we use it as an accent, not a base. In the Matcha + Coconut bar it softens matcha's bitterness and makes the bar tender.
How we use it: In the Matcha + Coconut bar.

Matcha + Coconut bar

biljna mleka

Oat and almond milk

What it is: Plant drinks made from oats and almonds.
What it brings: Oat and almond milk are lactose-free and suitable for Orthodox fasting, so people who do not get on with cow's milk and people who are fasting both choose them. Oat is creamy and mild, with a little fibre from the oats. Almond is lighter, with a nutty note. Both foam nicely for a cappuccino or a matcha latte.
How we use it: With any coffee or matcha for 70 RSD. Our most popular extra. Our porridge, chia pudding and chia tiramisu are made with plant milk.

Coffee and matcha

Satureja montana

Rtanj tea

What it is: Winter savory from Mount Rtanj, fragrant and slightly peppery.
What it brings: Rtanj tea is winter savory from Mount Rtanj, a plant Serbians have brewed as tea for centuries. It tastes somewhere between thyme and oregano, so it gives iced tea and cocktails a herbal, mountain character.
How we use it: In the Rtanj Peach iced tea and the Rtanj Kick cocktail.

Cold drinks

Coffea arabica

Specialty coffee

What it is: Coffee beans chosen for quality and originroaster and origin DOPUNITI.
What it brings: Caffeine in coffee contributes to alertness and concentration, which is why morning coffee is a ritual. For most adults up to 400 mg of caffeine a day is fine, roughly 3–4 coffees. We use 7 g of coffee per espresso. If coffee is sometimes too much, matcha is a gentler swap.
How we use it: Espresso, americano, cappuccino, latte, iced coffee latte.

Coffee

What next

Keep exploring Wild

MenuTry it at WildEvery ingredient has its place on the menu.SignatureRaw barsDates, almonds and one flavour of your choice.MatchaMatcha in Vračar7 g of matcha in every latte.