Welcome to my About page
I’ll show you how I started Eat Well ABQ—and how I’m still building it every day in NM!
I’ll walk you through the bakery, the story, the mission, and what I’m building next.
Welcome to Eat Well ABQ · Meet Chef Evangalene
I’m Chef Evangalene, born and raised in New Mexico, and I’m the founder, baker, and instructor behind Eat Well ABQ—a hands-on sourdough cooking school and food-experience company in Albuquerque. I started with one starter, and I’m still building fresh small-batch bread, classes, private events, and free practical sourdough education for people here in New Mexico and far beyond.
I wake up with my starter, Cora, and keep building the bakery, bread cart, classroom, and place to gather that grew from that jar. I’m still learning from every loaf, and I’m committed to handmade, local food that moves people forward.
What I built Eat Well ABQ to do
I bring a bakery, a cooking school, private group experiences, and practical sourdough education together under my hands-on approach.
Order my fresh loaves, buns, pastries, desserts, cakes, pizza-night favorites, and rotating bakery releases made in Albuquerque.
Find my bakery favorites Public Cooking classesLearn sourdough bread, handmade pasta, gluten-free baking, cinnamon rolls, focaccia art, and specialty skills with me.
Explore my classes in New Mexico Custom Private eventsPlan private date nights, birthdays, team building, holiday gatherings, kids cooking experiences, and custom group events.
Compare my private events Free Digital Sourdough educationRead my guides to starter care, fermentation, shaping, scoring, high-altitude baking, troubleshooting, and better bread.
Read my sourdough journalMy story with Eat Well ABQ
I was born and raised in New Mexico, and I’m the founder, baker, and instructor behind Eat Well ABQ. I didn’t build this because opening a bakery looked easy. It grew during a season when I was rebuilding my life after divorce and deciding what deserved my energy next.
My 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.
I didn’t have a polished master plan in the beginning. I had a starter, a kitchen, difficult days, and the decision to keep practicing until the dough became something I was proud to share.
I’ve learned temperature, hydration, fermentation, shaping, scoring, baking, and high-altitude behavior through repetition— not by pretending every loaf follows the clock. I’m constantly improving my standard so you can succeed at home.
My small-batch baking grew into regular pickups, a local following, retail access, and a working microbakery where I can show that handmade food still has a place in modern life.
I realized people were not only buying bread—they wanted to understand starter, touch dough, solve problems, and trust themselves in their own kitchens. I love helping New Mexico hands make great things.❤️
Inside the Albuquerque microbakery
I run a premium working sourdough microbakery in Albuquerque. Flour lands on my worktable. Starter jars live on my counter. Dough rests on its own schedule. Classes gather near the same space where my next batch of bread begins.
I keep the distance between the person making the food and the person eating it almost nonexistent—and that is the point.
Why I built Eat Well ABQ in 2026
I built Eat Well ABQ 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 and ultimately in their bodies.
Premium at Eat Well ABQ means more care—not more distance. For me, it means thoughtful ingredients, prepared instruction, personal attention, less waste, and an experience designed to leave people more capable than when they arrived.
I don’t design good food only for shelf life. I make it with care, clarity, and respect for the person eating it.
I want sourdough, pasta, and baking to feel learnable. Confidence grows when you can see, touch, practice, and ask questions.
I use bread-cart pickups, classes, birthdays, team events, and private gatherings to give people a reason to slow down together.
I don’t believe eating well is about perfection. I believe daily choices compound and that food deserves serious attention.
You pay for good food now—or pay for your health later.— Chef Evangalene
Albuquerque is where I began, but my mission is larger than a city: I want to help more people cook, understand their food, trust their own hands, and recognize that what they eat shapes how they live. After all, you only live once.
Learn with me, Chef Evangalene
I teach from lived experience—thousands of decisions made while working with real starter, real dough, real students, and the conditions of an Albuquerque kitchen.
I design public classes and private experiences to feel warm, practical, direct, and memorable. You leave with more than a recipe—you leave understanding what to look for next.
The next chapter
I’m growing Eat Well ABQ without losing the closeness that makes the work matter in the first place. My goal is to give people greater access to thoughtful food, practical skills, and experiences that genuinely care for people.
I’m expanding thoughtfully through local retail relationships, bakery releases, and pickup opportunities while protecting the quality of every batch.
I’m growing public classes, private experiences, and free education without turning personal instruction into a factory-line experience.
I’m building with intention: respecting food, reducing unnecessary waste, supporting community connection, and leaving every table a little stronger than I found it.
Five-star Eat Well ABQ reviews
“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
I’m still feeding the starter, baking the bread, teaching the class, and showing up for Albuquerque. I’m proud of where this began—and I’m only getting started.
