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Good Things Take Time: Lessons from Making Gelato and Bread at Home

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I love learning new recipes, and recently I’ve been making gelato and bread at home. I truly enjoy this taste-driven adventure—because who doesn’t love a freshly baked loaf of bread or creamy gelato made with real ingredients?

But through this process, I discovered I wasn’t just feeding my body…
I was also nourishing my soul.

Patience in the Process

Making bread and gelato requires something I didn’t always have: patience.
You have to wait for the dough to rise.
You have to let the gelato chill before churning.
There are rest periods, fermentation times, and freezing stages. There are no shortcuts.

I used to be (and sometimes still am) someone who wants everything quickly. We live in a world of microwaves, 24-hour deliveries, and instant results. But in the kitchen, I discovered something different.

In the silence of the oven and the waiting of the freezer, I began to see the beauty in slowing down. I realized that God shapes us through the process too.

Biblical Perspective

Just like bread needs time to rise, I also needed to grow—
in patience,
in faith,
in trust.

“There is a time for everything, and a season for every activity under the heavens.”
— Ecclesiastes 3:1

Even Jesus, though He was the Son of God, waited 30 years to begin His ministry.
He didn’t rush.
He didn’t panic.
He walked with purpose, with calm, with obedience.

Finding Prayer in the Kitchen

Now, when I wait for the bread to brown or the gelato to set, I’m not just waiting for food.
I’m learning to wait on God.
And I’m learning to enjoy the process.

Kneading, mixing, tasting—every step becomes a small prayer:
a chance to give thanks, to release control, to be fully present.

Inspired by “With Love, Megan”

I recently watched the Netflix series With Love, Megan and loved it. Watching her prepare focaccia with such calm and joy inspired me to try it myself.

So here it is…

🍞 Rosemary Focaccia Recipe

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil (plus more for drizzling and greasing)
  • 1 teaspoon instant yeast
  • 1 cup warm water
  • 1–3 sprigs of rosemary (leaves only)
  • Flaky sea salt, to taste

Instructions

  1. In a large bowl, whisk water, yeast, flour, and olive oil until dough forms.
  2. Add salt and mix well. Dough will be sticky.
  3. Lightly coat dough with olive oil and cover with a towel.
  4. Let rise in a warm place for 2 hours, until doubled.
  5. Preheat oven to 428°F (220°C).
  6. Transfer dough into a well-oiled baking pan.
  7. Gently stretch it to the pan’s edges with your fingers. Be patient!
  8. Cover and let rise again for 30 minutes.
  9. Coat hands with olive oil and press dimples into dough.
  10. Drizzle more olive oil, sprinkle rosemary and salt on top.
  11. Bake for 20–25 minutes, or until lightly golden.
  12. Remove from oven, carefully lift from pan, and slice.
  13. Serve with olive oil or your favorite dip!

🍫 Dark Chocolate Gelato Recipe

Ingredients

  • 2 ¼ cups whole milk
  • ¾ cup heavy cream
  • ¾ cup granulated sugar
  • 2 tbsp cornstarch
  • ½ cup Dutch-process cocoa powder, sifted
  • 4 oz high-quality dark chocolate (70%), chopped
  • 2 tbsp coffee-flavored liqueur or espresso (optional)

Instructions

  1. In a saucepan, whisk 1¼ cups of milk, cream, sugar, cornstarch, and cocoa powder.
  2. Bring to a boil over medium heat, whisking constantly.
  3. Reduce heat and simmer 5–6 minutes, until thick and creamy.
  4. Remove from heat, add chocolate, and stir until melted.
  5. Mix in coffee liqueur (optional) and the remaining milk.
  6. Let cool, then refrigerate for at least 2 hours, or overnight.
  7. Strain mixture through a fine mesh sieve.
  8. Pour into an ice cream maker and churn per manufacturer’s instructions.
  9. Stop when gelato is icy but still soft.
  10. Transfer to an airtight container and freeze for 2 hours.

To Serve:

Let the gelato sit at room temperature for 20 minutes before scooping.
This makes it smooth and creamy.

This recipe was inspired by Food Nouveau.

Final Thoughts

I hope you enjoy these recipes and the process of making them as much as I did.
May your kitchen be filled with flavor, faith, and the reminder that the best things—like love, bread, and gelato—take time.

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