Breakstones All Natural Sour Cream

Breakstone's All Natural Sour Cream arrives in a chilled 16 oz plastic tub you’ll find in the refrigerated dairy aisle, shelved alongside other creams, cultured yogurts, cottage cheese and tubbed dips. It reads like a familiar American kitchen staple—marketed with heritage cues (“since 1882”), “All Natural” lettering and Grade A pasteurized cream claims aimed at home cooks and families who value tradition and straightforward ingredients. Shoppers spot it on routine grocery runs for weeknight meals, weekend entertaining, or holiday baking when a spoonable, tangy dairy finish is needed. The label leans into a simple, wholesome halo—low calories per serving (60 kcal), minimal ingredient list—without organic certification or child-focused gimmicks; packaging is plain, reassuring and practical rather than trendy. In plain terms the product is lightly processed: cream is pasteurized and then cultured with enzymes to develop the sour tang. Sensory notes are classic—thick, smooth and creamy with a clean, tangy bite; it holds a dollop shape on a baked potato, blends into dips and dressings, and folds into batters to add moisture and richness. The ritual is everyday and versatile: spooning from the tub for tacos, mixing with chives for a dip, or swapping into baked goods to keep them tender. Breakstone’s positioning centers on dependable, old-school dairy craftsmanship—appealing to shoppers seeking a familiar, multi-use ingredient that reads “natural” and uncomplicated within the American grocery landscape.