Nutilda Sweet Lab on Chula Vista's Broadway operates as the dedicated food-truck-and-storefront arm of the Creperia Nutilda brand, which launched in Tijuana in 2013 and expanded to San Diego County. The build-your-own crepe program lets diners layer Nutella, cajeta (Mexican goat-milk caramel), mazapán, lechera, cream cheese, and fresh fruit across a thin French-style batter cooked on a round cast-iron griddle — a customizable dessert format that runs alongside the cookie program at Giant Pizza King elsewhere on the Broadway corridor. Dubai strawberries, Dubai chocolate, fresas con cheesecake, and Kinder Bueno-topped crepes represent the trending-dessert side of the menu, adapting viral confection formats to the crepe shell. Crepe bowls and crepe noodles extend the batter beyond the traditional fold-and-roll presentation, repurposing the same base into textured dessert vessels. The 652 Broadway location supplements the brand's presence inside Las Ahumaderas food court, building out Nutilda's evening service alongside the craft beer patio scene at Novo Brazil Brewing in eastern Chula Vista. Each crepe is spread to a uniform 10-inch diameter on the cast-iron surface, filled to order with six or more ounces of combined toppings, and folded into a tri-fold wrap that maintains structural integrity despite the high moisture content of fresh strawberry and banana fillings.