Sterling Foods WSB made by Sterling Foods, Ltd., San Antonio, Texas and Pangea World Bakers WSB made by Caravan Trading Co., Union City, California. Nutritional Facts (i.e. boring), but in a nutshell, the Sterling Foods WSBs has 10 more calories and 2 more grams of carbs and fat...
Now for the important crap...which one actually tastes better???
Anyways...the first thing you notice is the different shape. The Pangea WSB is square and looks just like a thick, multi-grain cracker; while the Sterling WSB actually has the shape of a slice of bread and has a lighter color. When you push down on the Pangea WSB with your finger it doesn't bounce back like those Tempurpedic beds...you just kinda leave a fingerprint impression on it. The Sterling WSB is defintely softer and I dare say fluffier. Taking a bite of both, you can definitely tell the Pangea WSB is dense, and I mean really dense. It has a thicker crust and you definitely have to bite down on it to get through it. Once you actually start chewing it, the taste actually comes out and it's pretty good. The Sterling WSB is easier to bite through, actually tastes kinda like wheat bread, has just the right amount of bite to it, and is even a little bit chewy. The Sterling WSB actually reminds me of bread while the Pangea WSB just stands out as a cracker on roids.
You can eat WSB by itself, but why bother when it's perfectly suited for either the MRE entree that came with it or any extra cheese or PB&J packs you've got left over. I tried both the Pangea and Sterling WSBs alone; with the MRE entree; with cheese; and with PB&J. Both WSBs hold up to the weight of any topping you throw on it.
THE WINNER
There can be only one....but no doubt about it...the Sterling WSB wins hands down based on taste, texture and appearance.
For those of you who don't like WSB...get your tastebuds checked out, there's something wrong with you
