Fresh sourdough tortillas from Eat Well ABQ bakery in Albuquerque
Local Albuquerque Sourdough Tortilla Bakery
Pre-order by Wednesday for Saturday pickup. I bake these fresh for Saturday. If I have extra tortillas, Sourdough Tortillas may also be available at the Saturday Bread Cart while supplies last.

The 505 deserves fresh sourdough tortillas.

I make fresh sourdough tortillas in Albuquerque in small batches—soft, flexible, and ready for tacos, wraps, quesadillas, breakfast burritos, easy lunches, and family meals.

Choose your pickup option Explore how I make these tortillas How long will these stay good? See fresh bake pickup Saturday Bread Cart How Saturday pickup works
Chef Evangalene preparing sourdough tortillas
What inspired me to make sourodugh tortillas for new mexico

I make these everyday tortillas when real food needs to work hard.

I make these tortillas soft, flexible, and useful enough for the meals people actually make: tacos, wraps, quesadillas, breakfast burritos, and whatever needs to get on the table. The sourdough gives the staple more character, but the goal is still simple—open the pack and make something good.

I use the Wednesday preorder cutoff to make each batch fresh for Saturday pickup. Bring them home, keep them covered, and let a good tortilla turn an ordinary meal into something people want seconds of.

See what these are made for → Learn how to keep them at their best →
  • Sourdough Tortillas from Eat Well ABQ bakery in Albuquerque
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Local Albuquerque Sourdough Tortilla Bakery

Fresh Sourdough Tortillas in Albuquerque

I make these fresh sourdough tortillas in Albuquerque for tacos, wraps, quesadillas, breakfast burritos, easy lunches, family dinners, and meal prep.

Why I make these tortillas

I make these fresh sourdough tortillas in small batches in Albuquerque. They are soft, flexible, and flavorful—a fresh 505 staple for tacos, wraps, quesadillas, breakfast burritos, easy lunches, and everyday meals.

Quick Overview

I make these tortillas soft, flexible, flavorful, and ready for everyday meals that deserve better than ordinary packaged tortillas.

I bake them fresh in small batches in Albuquerque, bringing the flavor and care of sourdough into a simple staple you can use for wraps, tacos, quesadillas, breakfast burritos, easy lunches, and family meals.

They are soft enough to fold, sturdy enough to fill, and made with the kind of thoughtful fermentation that gives everyday food more flavor.

Small-Batch Fresh Baking

I make each batch in Albuquerque with a focus on real ingredients, fresh baking, and small-batch care. These are not mass-produced packaged tortillas—they are handmade sourdough tortillas made with flavor, flexibility, and everyday use in mind.

How to Order

Choose the Sourdough Tortillas, add them to your cart, and complete checkout online. For local pickup, follow the pickup instructions shown at checkout. You can also visit the top of the shop page or homepage for current ordering details, pickup options, and bakery availability.

Best For

  • Tacos
  • Quesadillas
  • Wraps
  • Breakfast burritos
  • Easy lunches
  • Family dinners
  • Meal prep
  • Anyone who wants fresh small-batch tortillas made in Albuquerque

Important Note

I make these bakery items in small batches, so availability may change. Ordering ahead helps me prepare your tortillas fresh and makes pickup smoother.

Ingredients

Sourdough discard, flour, water, baking powder, salt, vegetable oil

Choose your pickup option
$11.00 USD
$11.00 USD
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Price shown before applicable New Mexico sales tax. Final total is calculated at checkout.

🌮 Soft + flexible I keep them easy to fold and sturdy enough to fill.
✦ Everyday staple I make them for tacos, wraps, quesadillas, and family meals.
⌁ Fresh small-batch baking I bake them in Albuquerque with sourdough flavor and care.
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Pre-Orders follow the Wednesday Cutoff and Saturday Pickup.

Chef Evangalene’s freshness lesson

How long will these stay good?

I make these real small-batch sourdough tortillas fresh for pickup—not packaged tortillas built to sit around indefinitely. For my best soft, flexible texture and fresh flavor, I recommend enjoying them in the first 2–5 days, keeping them covered.

Days 1–5 · my best texture

I find that is the sweet spot for soft edges, flexible wraps, and fresh sourdough flavor.

My storage advice

I seal the package or move tortillas to an airtight container so the edges do not dry out between meals.

My freezer move

I separate and wrap tortillas well, then freeze what I will not use soon. I thaw only what I need.

My move: keep a few ready for tonight’s tacos, stack the rest tightly, and freeze extras before the edges lose their softness.

This is my best-quality guide, not a universal expiration date. Follow the package storage direction first, and do not taste-test questionable food.

Contact me Have a question? I’m here. → Explore all classes Come learn something delicious with me. → Read the free blog I share tips, guides, and sourdough help. →