My name is Lizzy Ailene Saarberg, and I’m the founder and heart behind Izy’s Gelato. A space where science, creativity, and joy comes together in every scoop.

 

🔬 A Scientific Start

 

My journey began in the world of science. From 2009 to 2015, I pursued a strong education in laboratory sciences across multiple levels:

    •    Basic Laboratory (MBO-2) Arnhem (2009–2011)

    •    Allround Laboratory (MBO-3) Arnhem (2011–2013)

    •    Biotechnological Analyst (MBO-4) with a specialization in molecular science Nijmegen (2013–2015)

 

I had initially dreamed of a future in forensics, but once I started at the HBO level in Breda (2015–2016), it became clear that something was missing the spark. It felt uninspiring, and after a year of trying, I knew it wasn’t my path.

 

I gave academia another try in Amsterdam with Life Sciences & Chemistry, but after struggling with chemistry, I didn’t continue. Despite that, living in Amsterdam gave me some of the happiest memories of my life. The city, the friendships, the freedom. It shaped my spirit.

 

🍨 A Sweet Shift

 

In 2016, while studying again in Nijmegen, I realized something important: my heart wasn’t in the lab anymore. Everything had become automated and routine. But while sitting in the basement of a hospital, bored at a job space, I started doing something unexpected, writing down gelato recipes.

 

What started as a hobby slowly became a passion. I had always loved desserts and baking, and when I first started experimenting with gelato, using recipes from books people loved it. Over ten years ago, my journey with gelato began, but it wasn’t until much later that I realized it could become more than a pastime.

 

Gelato became my new lab. A place for data, analysis, and precision, but also creativity and soul. I found peace in creating flavors, and joy in watching people’s surprised faces when they tasted something unexpected, like chili in the “King’s Special.” That reaction… that connection… was everything.

 

🌍 Learning from the Best

 

I began learning from the ground up joining online communities, asking questions, studying ingredients, and refining my own recipes. That’s when I met Manuele and Brigitte from the Gelato Naturale Academy, two amazing people who guided and inspired me with kindness and laughter.

 

In October 2022, I took a leap and traveled alone to Florence, Italy, to finally pursue gelato seriously. It was the best decision of my life. I fell in love with the country, the language, and the art of true Italian gelato. That October, I completed the Basic and Intermediate courses, plus a 2 day Vegan course surrounded by classmates from around the world.

 

In April 2023, I returned for an almost one-on-one week of Advanced and Specialization training. The connection I felt to the craft and to the people was unlike anything else. In December 2024, I went back yet again to deepen my skills with a Masterclass and to repeat the Advanced and Specialization courses. It was intense, joyful, and exactly where I belonged.

 

💛 My Why

 

The dream to start something real began in a humble kitchen class for my sister-in-law’s bridal party. We made stracciatella ice cream, and I brought in my knowledge. At that moment, I felt it so clearly: this is what I want to do. And after a 2 days internship at Pico Gelato in Rome Italy, the dream of my own gelato shop one day came a little closer, by doing what I love the most, making gelato from scratch and share the passion with others. 

 

My goal is simple to put a smile on people’s faces with every scoop. Behind each flavor is love, curiosity, and the same precision I once used in the lab. Only now, I’m not just following formulas. I’m creating magic!

 

Whether it’s a bold, unexpected flavor or a comforting classic, I hope each bite makes someone feel a little joy. Because to me, gelato is more than dessert. It's emotion, connection, and art.