Olala Crepes and Sweets in downtown San Diego's Gaslamp Quarter occupies a storefront on Fifth Avenue where founder Samuel Icyk applies recipes rooted in his grandmother's kitchen in southern France. Every savory crepe starts with certified-organic buckwheat flour imported from Brittany, a gluten-free galette base that separates Olala's batter from the wheat-flour crêpes at most competitors and aligns with the imported-ingredient standard set by Bonjour Patisserie down the street. The sweet side layers Nutella, fresh-cut fruit, and house-made sauces onto traditional wheat crêpes, while a parallel menu of açaí bowls, Belgian waffles, and pitaya smoothies broadens the draw beyond the French-crêperie format. Icyk previously worked in the Bocuse French Gastronomic Restaurant at Walt Disney World before launching Olala's first stall at Liberty Public Market, training under a brigade system that informs the prep speed required for a Gaslamp location pacing Comic-Con foot traffic. The espresso program pulls shots of Caffè Vergnano 1882, an Italian roast that pairs with the crêpe batter the way a darker profile complements buckwheat's earthiness — a single-origin logic shared by Caffe Italia on India Street. Custom crêpe builds allow guests to specify any filling combination, making the menu effectively open-ended for dietary restrictions including vegan and dairy-free requests.