Provence-born founder Samuel Icyk opened Olala Crepes in Point Loma's Liberty Public Market in 2017, building a from-scratch French crêperie around organic buckwheat flour imported from Brittany, France. The batter recipe draws from Icyk's grandmother's formulas and his training at the Bocuse restaurant inside Walt Disney World, producing both savory galettes and dessert crêpes with a technique distinct from the more pastry-case-oriented French approach at Parfait Paris. Savory builds like the Je Suis Jaloux (chicken, pesto, tomato) and smoked-salmon boursin crêpe run alongside sweet options using house-made French salted caramel and Nutella, covering breakfast through dinner from a single counter-service station inside Liberty Station. Gluten-free diners get full access to the entire savory menu because Breton buckwheat flour is naturally wheat-free—a structural advantage over conventional crêperies that treat gluten-free as a bolt-on afterthought. Belgian waffles, house-churned gelato, and açaí bowls round out the dessert program beyond the crêpe core, extending Olala's coverage into the broader European-pastry lane that European Cake Gallery anchors with its custom torte and layered-cake lineup. Event catering deploys a mobile crêpe station that builds each order live from the same Breton buckwheat batter, scaling the Liberty Station counter format to private parties, corporate functions, and wedding receptions across San Diego County.