Baking has always been a big passion for Devine Gelateria bakery owner Elizabeth McCleary – until she returned from Italy. 

Three years ago, McCleary was encouraged to go back to school after studying advertising, so when her husband researched schools, he found a gelato school in Italy.

Soon after, McCleary was on a plane to study at Carpigiani Gelato University with 40 people that came from all over the world including Canada, Singapore, London and Belgium.

There, she learned the art of making gelato.

McCleary said it was a great experience and still keeps in touch with classmates from Carpigiani. She recently visited a close friend and classmate in Ottawa, Canada.

“We really connected and are very similar,” McCleary said. “You can take me out of my shop and drop (any classmate) in here, vice versa, and our gelato would taste the same.”

After McCleary returned home, she started putting the nuts and bolts together to start her business. To get the business up and running cost her $300,000 to $400,000, but she knew that her decision to open her own gelateria would forever change her life. 

Devine Gelateria opened in August 2011 on 19th and Capitol streets, more than a year and a half after McCleary visited Italy.

Her store has been a success in Sacramento that makes fresh gelato on a daily basis that is never more than 36 hours old.

Not only does the store serve gelato, but Devine Gelateria is considered a milk plant because of McCleary’s 15 gallon pasteurizer, which is built to the specifications of the California Department of Food and Agriculture. The pasteurizer allows her to mix her own milk, sugar, cream and other ingredients to make both a vanilla and a chocolate base to create all the flavors.

Gelato servings are normally smaller in comparison to ice cream because of the freezing process. While the amount of air incorporated in the freezing process for ice cream ranges from 80 to 100 percent, gelato has a maximum of 40 percent.

While ice cream coats and freezes the taste buds on the tongue due to the cream, making it difficult to taste, gelato has a more intense flavor, because it is served at a warmer temperature.

Senior accounting major Randi Hanks, 23, went to Devine Gelateria a few months ago for the first time and loved the variety of unique flavors.

“I loved the texture of the caramel sea salt gelato. It was very smooth,” Hanks said. “It’s quite delicious and it’s the perfect place in midtown (to) visit for a quick dessert after dinner.”

Flavors like the pistachio and caramel sea salt are huge sellers for McCleary, but the gelateria also serves sorbettos made with fresh, local fruit during the summer time.

All flavors are posted daily on Devine Gelateria’s Facebook page to keep customers updated on what is in house for the day.

Senior Photography major Melinda Dyke, 22, loves to order her favorite cup of the tiramisu gelato. Dyke said she enjoys visiting Devine Gelateria simply for the great product they offer.

“The owner must have worked hard to open her business and have a lot of knowledge about gelato with certificates posted all over the walls,” Dyke said. “The staff is very friendly and will let you sample as many gelatos as you like until you find the one you like. 

Despite having her life revolve around Devine Gelateria, McCleary said she misses her old life of having free time, but wouldn’t give up for anything.

“This place is 24/7, 365 days. It never ends for me, ever,” McCleary said. “It’s hard but it’s rewarding. I have a great staff and people who absolutely love this place and what I make.”

Sammie Moreno can be reached at [email protected]