Give Us A Call: 1.770.516.5000

July 2026 eBread

We Believe One Simple Thing Can Change Your Life: Real Food.

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PRE-ORDER NOW! - Sue Becker's Homemade Bread, Soups and Stews Cookbook
Family Recipes Made with Home-Ground Flour and Wholesome Ingredients
BOOKS AVAILABLE OCTOBER 2026.

Click here to order

CO-OPS

If you would like to join a co-op, go to Co-op information on our website

Click here for a map and list of our co-ops.

If you'd like to change your co-op, send an email to support@breadbeckers.com, subject = "Change Co-op". Let us know your name and which co-op you are in and which one you want to move to.

Our "Central" co-ops are ordering now through June 19th.

Our "North" co-ops will be ordering July 1 - July 19, 2026

A Co-op System Tutorial can be found on The Bread Beckers' YouTube site

BUSINESS HOURS

Our regular store hours are M-S, 9-4. The store does not answer the phone on Saturdays. Our regular office (and phone) hours are M-F 10-4

SUE'S HEALTHY MINUTES PODCAST

SPECIAL 2 PART EPISODE

Join Sue with special guest Andre Giles, wheat farmer and grain elevator owner/operator for a 2 part discussion on Glyphosate and Wheat Farming questions. Episodes 224 and 225. Click here for our podcast page.

You can join Sue each week for Sue's Healthy Minutes on your favorite podcast platform or directly from www.breadbeckers.com Some of the platforms include: Apple, Audible, Spotify, Podash, TopPodcast, PodTail and Youtube

UPCOMING EVENTS

We are excited to be able to serve you by offering classes at The Bread Beckers. Our class helpers and food servers will continue practicing safe food handling and serving. We do ask if you do not feel well on the day of the class (or have immediate family members who are sick, have a fever, etc), please do not attend (you can get a refund). You can always come another time. We love to see our many new customers as well as familiar faces in any or all of our classes. But for those who can't make it in person, we are now offering a live stream option for some of our classes. Be sure to watch for that option under the class listed.

Join us as we seek to help you in your journey in healthy eating.

PAST EVENTS: Did you miss some of our recent classes? No problem! Years of classes can be watched for FREE on our YouTube Channel and our more recently live streamed classes are now available for purchase on our video page: https://www.breadbeckers.com/store/pc/Video-Classes-c201.htm

EVENTS

JUNE 2026

GETTING STARTED

Saturday June 27, 2026

10:00 AM – 2:30 PM

Taught by Whitney Maher

In Store Registration $25 Click here to register

Location: Bread Beckers, 305 Bell Park Dr, Woodstock, GA 30188

We are so excited to have Whitney Maher join our teaching team. As Sue Becker’s travel schedule gets more demanding, Whitney has been more than willing to step up so that we may continue to offer as many classes as possible here at Bread Beckers to help you get started on this journey.

Whitney is extremely knowledgeable in the use of all of the equipment and bread making with freshly milled flour. She has had an amazing health journey and believes passionately in the benefits of milling your own grains.

NOTE: In an effort to help you be prepared for this class. We would like to encourage you to go watch our YouTube video "Basic List of Getting Started Items" (https://youtu.be/8sCDVxxj0gk). In this video Sue goes over the different types of grain and other ingredients needed to get started with milling your own grains and making your own bread products. She will be touching on these items in the class but will not be going over them in this much detail. This video is to help you better understand the ingredients being used in this class.

Ready to enter the world of milling your own grains and making all your own breads? We will discuss all the necessary baking ingredients and types of wheat and equipment needed to make this lifestyle change not only possible but doable! We will demonstrate milling flour, mixing quick breads, kneading bread dough, and more.

JULY 2026

SPIRIT OF 1776 – FOOD OF OUR FOUNDERS

Wednesday July 1, 2026

10:00 AM – 1:30 PM

Taught by Sue Becker and Dr. Hope Myers

In Store Registration $30 Click here to register

Online Livestream $10 Click here to register

Location: Bread Beckers, 305 Bell Park Dr, Woodstock, GA 30188

Come join us for a celebration of the 250th birthday of America. Sue Becker and Dr. Hope Myers join forces to bring you both the history and food of our colonial days. You will learn the history of Mac and Cheese, chocolate, and foods of Mt. Vernon and Monticello — from chocolate to boiled stew, Mac and Cheese, Martha Washington’s Great Cake, and Thomas Jefferson’s sponge cakes. It will be a fun, enjoyable class filled with good food that you won’t want to miss.

Dr. Hope Myers teaches high school economics and history and is passionate about real food. With history degrees from Hillsdale College and the University of Miami and education degrees from George Washington University and Nova Southeastern, Hope teaches history through historical foodways.

SOURDOUGH FOR BEGINNERS – HANDS ON

Wednesday July 8, 2026

10:00 AM – 1:00 PM

Taught by Lori Brown

In Store Registration $40 Click here to register

Location: Bread Beckers, 305 Bell Park Dr, Woodstock, GA 30188

In this class, you will learn how to successfully make sourdough bread using freshly milled flour. You will learn all the basics of sourdough and will go home with your own dough ready to bake in your own oven.

Bring your own large mixing bowl (glass, ceramic or food grade plastic) to mix and take your dough home in.

All baking ingredients will be provided.

You will also receive other delicious sourdough recipes for muffins and sandwich bread.

Come taste the difference fresh bread makes.

SOURDOUGH FOR BEGINNERS – HANDS ON

Thursday July 9, 2026

10:00 AM – 1:00 PM

Taught by Lori Brown

In Store Registration $40 Click here to register

Location: Bread Beckers, 305 Bell Park Dr, Woodstock, GA 30188

Bring your own large mixing bowl (glass, ceramic or food grade plastic) to mix and take your dough home in.

All baking ingredients will be provided.

You will also receive other delicious sourdough recipes for muffins and sandwich bread.

Come taste the difference fresh bread makes.

GETTING STARTED

Saturday July 18, 2026

10:00 AM – 2:30 PM

Taught by Whitney Maher

In Store Registration $25 Click here to register

Location: Bread Beckers, 305 Bell Park Dr, Woodstock, GA 30188

REAL BREAD – STAFF OF LIFE

Presented by Sue Becker

Saturday July 18, 2026

2:00 PM – 5:00 PM

MOUNTAIN VIEW BAPTIST CHURCH

1928 High Point Rd
Bowdon, GA 30108
Click here to register

Contact: Joyce: 770-853-2774, Jewel: 678-910-9566

Free admission. Free sample items of freshly milled flour. Open to everyone

Come learn about the benefits of milling your own grain and how it can

transform your health. Sue Becker, a renowned speaker and founder of

Bread Beckers, will share insights into whole grain nutrition and how

fresh flour can change the way you think about bread!

REAL BREAD – STAFF OF LIFE

Presented by Sue Becker

Sunday July 19, 2026

3:00 PM – 5:00 PM
Ladies Brunch (Women Only event)

First Baptist Church Cumming
Auditorium 1

1597 Sawnee Dr.

Cumming, GA 30040
Click here to register

Bread can be a touchy subject — but it doesn't have to be.

With so much noise around food and nutrition, it can be hard to know how to truly nourish our bodies. Sue Becker cuts through the confusion and brings clarity, hope, and a whole lot of joy back to the table.

Join us for an afternoon of connection, fun, and encouragement as Sue unpacks Biblical truths about nutrition and helps us discover how to enjoy bread more freely.

From gluten to grain, Sue covers it all — helping us receive bread as the good gift God always intended it to be.

You'll leave encouraged by Sue's testimony and equipped with practical ways to nourish your body and enjoy bread to the fullest.

Light refreshments will be available as well as a variety of FMF desserts/breads/snacks baked by church members.

Bring a friend and join us!

SOURDOUGH FOR BEGINNERS – HANDS ON

Wednesday July 22, 2026

10:00 AM – 1:00 PM

Taught by Lori Brown

In Store Registration $40 Click here to register

Location: Bread Beckers, 305 Bell Park Dr, Woodstock, GA 30188

Bring your own large mixing bowl (glass, ceramic or food grade plastic) to mix and take your dough home in.

All baking ingredients will be provided.

You will also receive other delicious sourdough recipes for muffins and sandwich bread. Come taste the difference fresh bread makes.

SOURDOUGH FOR BEGINNERS – HANDS ON

Thursday July 23, 2026

10:00 AM – 1:00 PM

Taught by Lori Brown

In Store Registration $40 Click here to register

Location: Bread Beckers, 305 Bell Park Dr, Woodstock, GA 30188

Bring your own large mixing bowl (glass, ceramic or food grade plastic) to mix and take your dough home in.

All baking ingredients will be provided.

You will also receive other delicious sourdough recipes for muffins and sandwich bread. Come taste the difference fresh bread makes.

GETTING STARTED

Saturday July 25, 2026

10:00 AM – 2:30 PM

Taught by Sue Becker

In Store Registration $25 Click here to register

Location: Bread Beckers, 305 Bell Park Dr, Woodstock, GA 30188

AUGUST 2026

REAL BREAD – STAFF OF LIFE

Presented by Sue Becker

Saturday August 1, 2026

9:00AM – 12 NOON

Crossroads Ministries

1851 S. Clyde Morris Blvd

Daytona Beach FL, 32119

Click here to register

Sue Becker from Bread Beckers in Woodstock GA has traveled extensively since 1992 teaching on whole grain nutrition and the truth about bread. Sue has a degree in Food Science and for more than 30 years has studied the relationship of the common diseases that plague most Americans and the foods we eat, especially bread.

With all the negative information about whole grains and bread bombarding us today, Sue’s message will be both enlightening and encouraging. Her teaching is biblically and scientifically sound and has changed the health of countless families.

Light refreshments made from freshly milled whole grains, fruit and beverages will be served

ARTICLE

Real Bread Will Travel

By Sue Becker

School’s out and summer is here – whether officially or not. And summer time means vacations and travel time. I often get asked how I take bread with me when I travel. So as travel season begins to kick into full swing, I thought I would share how I keep real bread a part of my travel plans.

What I take with me in the way of real bread will depend largely on how I am traveling, whether by plane or driving, how long I will be on my trip, the nature of my trip, where we will be staying, and what we will be doing.

Let me begin with the easiest scenario – short trips – maybe over night or just a few days. Whether I am flying or driving for these trips, rolls are my go-to travel bread and often granola. It is easy to toss a bag of rolls or granola in a carry-on bag and I’m set. Granola is such a great whole grain travel food because it doesn’t get squished no matter how you pack it. Rolls can be eaten with any meal even when dining out.

If I know I am going to be pressed for time the day before I leave, I will bake rolls ahead and freeze them. Traveling with frozen bread actually keeps them fresh longer and helps them to hold their shape when packed.

If I am driving and have access to refrigeration, I get a little heavier with my food packing. I will take what I call my “food box” with rolls and usually some homemade granola and my stash of herbal teas and some honey. I usually take a small cooler, ok maybe even a large cooler, with yogurt, fresh fruit, some kefir juice and even some of my raw milk, especially to have for breakfast. In addition to rolls, I might bake some cinnamon bread to toast for breakfast. I usually go on and slice it for convenience. Again, it all depends on my accommodations. But most times, if we are staying in a hotel, there is breakfast in the lobby where we have access to a toaster and butter.

For longer trips, if cooking is not possible, again rolls and granola will be my choices and often tortillas. Tortillas are so easy to pack, especially if flying and like granola they don’t get squished. In hotels where a hot breakfast is served, a breakfast burrito is easy to make and a nice change of pace from yogurt granola and toasted bread.

Most of our longer family vacations, involve cooking. We rarely just stay in a hotel. Houses or condos with full kitchens are our preference. We enjoy the space and ability to gather around the table or living room at the end of the days activities. Here is where our family gets real with cooking on vacation.

If we are driving, my mill and bread machine and some pails of grain go with me. I might choose to not take the bread machine if I have time to make lots of loaves of bread and rolls before the trip. I will make them ahead and freeze. They travel beautifully in a box standing on end so they do not get mashed as easily. And rolls can be used as hamburger or sandwich buns.

In this case, I will just take my mill, pails of grain and all ingredients for making muffins or pancakes for breakfast. We are usually big breakfast eaters. So, we like to enjoy a nice breakfast before heading out for the day’s activities. Even when flying these appliances get packed in a large hard-shell suitcase stuffed with padding or clothing for cushioning during travel.

Though not a summer vacation, when our kids were growing up, we took yearly snow skiing trips for a week or more. The mill, bread machine and pails of wheat were packed surrounded by all the ski clothes in crates. And always, though not bread related, we packed a pressure cooker so a hot meal of soup, chili or stew could be prepared quickly after a long day of skiing. We didn’t eat out much on ski trips. We preferred to stay in. Again, sometimes I would bake bread and cinnamon rolls ahead and freeze before packing.

A few years ago, we went on vacation with Ashley, our oldest daughter and her husband, Jamie, and their 3 kids. On this trip we opted to take the bread machine and pails of flour already milled instead of taking our grain mill. With the bread machine we could easily take 5 minutes to put a recipe of cinnamon bread on at night before bed to have ready in the morning. It was nice to wake to a delicious hot loaf of bread for breakfast before heading out to ski. Then after breakfast we would load the bread machine up again with the basic dough recipe to have ready for a sandwich loaf for lunch. Or sometime just set on the dough setting – so that dough would be ready when we came in for the day to roll out for pizza or rolls. Needless to say, we eat very well on our vacation trips.

These days Brad and I both travel often for business. My travels usually involve speaking and teaching about bread, so I will often have real bread available at my destinations. My stays for these events are usually in hotels. So once again I take rolls and my own granola or sometimes even a small bag of rolled oats and a small bottle of honey. And I always have a small travel size shaker of Redmond Real salt in my purse. When driving as mentioned above my “food box” goes with me and usually a small cooler with water, fresh fruit, yogurt, homemade chicken salad or pimento cheese to go with my bread. When flying since I can’t take a cooler with me, I will usually stop at a grocery store for some fruit and water to keep in my room.

With the rolled oats I can easily make delicious hot oatmeal using the in-room coffee maker to heat water. Using either the hot cups in the room or my own hot travel mug that I bring with me. I then pour about 1 cup of water over ½ cup of oats with a pinch of salt. I place the lid on the cup and let it sit while I dress for the day. When ready to eat, I simply sweeten it with a little honey and top with some fresh fruit and a splash of my raw milk, if I have it, and enjoy my delicious hot whole grain breakfast.

Once I had brewed a cup of chai tea in my room and then decided I wanted oatmeal. So I simply used the hot chai tea instead of water for my oatmeal and created my new favorite, even when I’m not traveling, Chai Tea Oatmeal. It had all the flavors of cinnamon and spices that I love.

When traveling and staying in a hotel, breakfast is usually an easy meal to pack real bread to enjoy. But eating out for lunch or dinner can take a little more creativity. We usually avoid fast food and choose restaurants where more real food options are available and simply avoid eating the bread offerings. I have, however, been known to take my rolls or bread into a restaurant to enjoy with my meal. I recently took a loaf of my French Bread to have with the delicious dipping herbs and olive oil served at Carrabba’s, so I could resist the temptation of eating the white bread served.

A few years ago, on a bread training trip to a ministry in Colorado, I had had a long day of bread training. We started with breakfast foods, including muffins and pancakes then moved on to yeast breads using the Ankarsrum mixer. We made rolls, pizza dough, and cinnamon rolls from 2 batches of bread dough. As I headed back to my hotel room, I was exhausted. But I was also hungry. I didn’t really want to go in and sit down at a restaurant to eat. I still had to do a little shopping for the next day’s supplies. As I headed to the store, I passed a hamburger place, known for their fresh handmade burgers and fresh toppings. At this point of my fatigue, a hamburger sounded really good. When I finished my shopping, I pulled into the hamburger place and ordered a burger with all the toppings to go. When I got back to my room, I got one of my rolls, slid the delicious burger with lettuce, tomatoes and onions off the white bread bun onto my delicious real bread roll and thoroughly enjoyed every bite.

I have been known to do this not only in the privacy of my hotel room, but also inside a fast-food establishment when there were no other options for a meal. Sometimes it happens.

Real bread can travel and vacations don’t have to mean huge compromises. But the key word here is huge. Do what you can to eat and drink as clean as possible in your travels, but also remember to enjoy your time away and don’t fret about a few splurges along the way.

I hope what I have shared with you today will help get your creative juices flowing for your next travels.

Have fun and enjoy your travels where ever they take you.

Sue Becker

RECIPE

Cherry-Grapefruit Basil Sorbet

Though not bread related, this is a perfectly refreshing treat for the summer. So easy and delicious.

Sue Becker

1 cup water

½ cup honey granules

½ cup basil leaves

6 cups frozen dark sweet cherries

½ cup red grapefruit juice (about 1 grapefruit)

1 ½ teaspoons fresh lime juice

Combine water and honey granules in a small saucepan and bring to a boil, stirring to dissolve honey granules. Stir in basil leaves and remove from heat. Cover and let stand at least 30 minutes. Place in refrigerator to cool.

Place basil syrup, frozen cherries, grapefruit juice and lime juice in heavy duty blender. Blend until smooth and serve immediately.

CO-OPS

Co-ops are a great way to get your grains and other supplies that are just too expensive to ship any other way. Shipping rates on the commercial carriers are very competitive when orders are 700LB+, compared to UPS rates that can be around 95 cents a pound and more!

We have over 100 co-op locations around the Southeast. Visit our website and find the co-op closest to you, our coordinators will be happy to welcome you into a co-op!

The co-op schedule can be found on our web site at

http://www.breadbeckers.com/blog/co-op-schedule/

Learn More