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Flour, water, salt, and a reason to keep showing up.
There was no polished master plan in the beginning. There was a starter, a kitchen, difficult days, and the decision to keep practicing until the work became dependable.
What’s on this page You are here: Meet Eat Well ABQ
About Eat Well ABQ
Meet Eat Well ABQ, Albuquerque’s sourdough microbakery and cooking school.
Eat Well ABQ is a chef-led sourdough microbakery and hands-on cooking school in Albuquerque, New Mexico. Every day, Chef Evangalene makes fresh small-batch bread, teaches real sourdough, handmade pasta, gluten-free and specialty baking classes, and hosts private cooking events.
It began during a difficult season when Chef Evangalene returned to the kitchen, rebuilt through repetition, and turned one starter into a bakery, a bread cart, a classroom, and a place to gather.
Chef Evangalene
Founder, baker, instructor, and the hands behind every Eat Well ABQ experience.
Working microbakery
Fresh bread, classes, pickups, and production rooted in Albuquerque.
Four connected paths
Fresh bakes, public classes, private events, and free sourdough education.
A difficult season became something worth building.
One starter, one loaf, one student, and one table at a time.
What Eat Well ABQ does
One Albuquerque food business. Four fun ways to experience it.
Eat Well ABQ brings a bakery, a cooking school, private group experiences, and practical sourdough education together under Chef Evangalene’s hands-on approach.
Fresh bakery
Sourdough bread and small-batch bakes.
Order fresh loaves, buns, pastries, desserts, cakes, pizza-night favorites, and rotating bakery releases made in Albuquerque.
Order bakery favorites Public classesHands-on cooking and baking classes.
Learn sourdough bread, handmade pasta, gluten-free baking, cinnamon rolls, focaccia art, and specialty skills with Chef Evangalene.
Explore all classes Private eventsFood experiences built around your people.
Plan private date nights, birthdays, team building, holiday gatherings, kids cooking experiences, and custom group events.
Compare private events Free educationA practical sourdough learning library.
Read Chef Evangalene’s guides to starter care, fermentation, shaping, scoring, high-altitude baking, troubleshooting, and better bread.
Read the sourdough journal
Founder
Chef Evangalene
Albuquerque microbakery
9927 Silverton Dr NW, Albuquerque, NM 87114
Phone
(505) 203-0369
Serving New Mexico
Albuquerque, Rio Rancho, Santa Fe, Corrales, Placitas, Los Alamos, and nearby communities
Chef Evangalene’s story
Starting over demanded something real.
Chef Evangalene is the founder, baker, and instructor behind Eat Well ABQ. The business was not built because opening a bakery looked easy. It grew during a season when she was rebuilding her life after divorce and deciding what deserved her energy next.
The kitchen became a place where patience could turn into progress. Sourdough gave that work a rhythm: feed it, watch it, learn from it, begin again.
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Four years of learning dough by living inside the process.
Chef Evangalene learned temperature, hydration, fermentation, shaping, scoring, baking, and high-altitude behavior through repetition— not by pretending every loaf follows the clock.
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One loaf became a bread cart. The bread cart became a bakery.
Small-batch baking grew into regular pickups, a local following, retail access, and a working microbakery where customers could see that handmade food still has a place in modern life.
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The bakery became a classroom.
Teaching made the mission larger. Students were not only buying bread—they were learning to understand starter, touch dough, solve problems, and trust themselves in their own kitchens.
Inside the Albuquerque microbakery
Small space. Serious work.
Eat Well ABQ is a real working sourdough microbakery in Albuquerque. Flour lands on the worktable. Starter jars live on the counter. Dough rests on its own schedule. Classes gather near the same space where the next batch of bread begins.
The distance between the person making the food and the person eating it is almost nonexistent—and that is the point.
Made close to the customer
Fresh bakes, pickups, teaching, and community stay connected to the hands doing the work.
No warehouse rhythm
Small batches keep the food personal, responsive, and rooted in quality instead of volume for volume’s sake.
The process stays visible
Customers and students are invited to understand the work—not only admire the finished loaf.
Why Eat Well ABQ exists
Change the way people see food.
Eat Well ABQ is built on a simple belief: people deserve food they can understand, skills they can carry, and a closer relationship with what they place on the table.
Premium at Eat Well ABQ means more care—not more distance. It means thoughtful ingredients, prepared instructors, personal attention, less waste, and an experience designed to leave people more capable than when they arrived.
Choose ingredients over convenience culture.
Good food should not be designed only for shelf life. It should be made with care, clarity, and respect for the person eating it.
Teach people instead of gatekeeping the process.
Sourdough, pasta, and baking should feel learnable. Confidence grows when someone can see, touch, practice, and ask questions.
Build community around the table.
Bread-cart pickups, classes, birthdays, team events, and private gatherings create a reason for people to slow down together.
Treat nourishment like it matters.
Eating well is not about perfection. It is about recognizing that daily choices compound and that food deserves serious attention.
A belief Chef Evangalene lives by
“You pay for good food now—or pay for your health later.”— Chef Evangalene
Albuquerque is where the work began, but the mission is larger than a city: help more people cook, understand their food, trust their own hands, and recognize that what they eat shapes how they live.
A note from the builders
The Website Gods were here.
Eat Well never needed a manufactured story. It needed a digital home to tell the truth: this is skilled work, built by hand, and worth showing up for.
We didn’t create the magic, we made it impossible to miss.
We came to Albuquerque, met the person behind the work, experienced it with our own hands, and saw the standard up close. Our job was to build the experience with enough clarity, care, and nerve to match what was already living inside the doors at Eat Well.
01 · Recognize the real thing
Start with what is already sacred.
The craft, struggle, standards, and people come first. The design exists to reveal them—not replace them.
02 · Earn the right to tell it
We came to Albuquerque and learned it by hand.
We met Chef Evangalene in person, experienced the work, and built from truth instead of assumptions.
03 · Build a worthy doorway
Your journey has the Website Gods’ seal.
Every page should welcome you, guide you clearly, and lead you toward the part of Eat Well ABQ that can matter in your life.
Why Eat Well ABQ earned our belief
Because Chef Evangalene’s work gives people something real to gather around. The website is not the story—it is the doorway. What comes next belongs to the people who walk through it.
Learn with Chef Evangalene
The goal is not to impress you. It is to make you capable.
Chef Evangalene teaches from lived experience—thousands of decisions made while working with real starter, real dough, real students, and the conditions of an Albuquerque kitchen.
Public classes and private experiences are designed to feel warm, practical, direct, and memorable. People leave with more than a recipe. They leave understanding what to look for next.
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Hands-on sourdough and baking classes
Beginner-friendly instruction built around touch, visual cues, and repeatable techniques.
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Handmade pasta and specialty experiences
Food-centered classes that combine learning, creativity, and a reason to gather.
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Private celebrations and team events
Chef-led experiences for birthdays, companies, families, friends, and meaningful occasions.
The next chapter
Built in Albuquerque. Growing with purpose.
Eat Well ABQ is growing without losing the closeness that made the work matter in the first place. The goal is not growth at any cost. It is greater access to thoughtful food, practical skills, and experiences that genuinely care for people.
Bring fresh Eat Well food closer to more New Mexico tables.
Expand thoughtfully through local retail relationships, bakery releases, and pickup opportunities while protecting the quality of every batch.
Help more people understand what their own hands can make.
Grow public classes, private experiences, and free education without turning personal instruction into a factory-line experience.
Take care of people, ingredients, and the place we share.
Build with intention: respect food, reduce unnecessary waste, support community connection, and leave every table a little stronger than we found it.
Five-star Eat Well ABQ reviews
A real chef. A real bakery. Five-star experiences people carry home.
★★★★★
“Her classes are so well thought out—you’re constantly learning and doing, never just sitting and watching. It’s empowering, practical, and honestly so much fun.”
★★★★★
“I had so much fun and learned a lot. Evangalene was funny and made sure the class understood before moving on.”
★★★★★
“Amazing class. I learned so much and cannot wait to try it on my own.”
This is Eat Well ABQ
A hard season became a bakery. The bakery became a mission.
Eat Well ABQ is still feeding the starter, baking the bread, teaching the class, and showing up for Albuquerque. We are proud of where this began—and we are only getting started.