BUSINESS
A bananas and cream crepe from CrepeLatte drizzled with caramel sauce and topped with chopped pecans for a crunchy but sweet bite.
“For nearly 12 years, I was a caregiver for my family,” she said with tinges of both nostalgia and pride. “I loved it, but I needed something more — a way to still care for my family while building something of my own.” It was her sister, living in Spain at the time, who planted the seed that would sprout into Estrada’s dream. “She would send me these beautiful pictures of cafés and crepes from Paris,” Estrada recalled. “I’d look at them and think, ‘I can make crepes even better than Paris!’” It was a bold statement, but one Estrada was determined to back up with action.
Armed with a whisk, a griddle and determination, she began perfecting her craft. What started as experiments in her kitchen quickly evolved into a vision for CrepeLatte, a place where she could bring European café culture to Buckeye while infusing it with her own flair.
IVETTE ESTRADA
CREPES, COFFEE AND COMMUNITY CrepeLatte is a hidden gem on wheels
A customer orders a latte at CrepeLatte one brisk December morning.
Hometown: Chihuahua, Mexico Age: 50 Years in Buckeye: 30
A culinary labor of love Every crepe and drink at CrepeLatte is a testament to Estrada’s dedication to authenticity. Watching her work is like witnessing the performing arts; she pours the batter in a perfect swirl, spreading it evenly with a wooden rake. As the batter bubbles and sets, she flips it effortlessly, the golden surface revealing itself. “Take a photo of this,” she cheekily said as she flipped the crepe again. It’s fun, and it shows all over her face. Her food, as cliché as it is, is made with love. Take the bananas-and-cream crepe, for instance. It begins with a whisper-thin layer of batter cooked to perfection. Estrada fills it with fresh slices of banana, dollops of whipped cream and a drizzle of caramel sauce. She finishes it with a sprinkle of pecans, adding just the right amount of crunch. The result? A harmonious blend of textures and flavors that feels like a warm hug. “Everything is homemade,” Estrada said as she set a completed crepe into a box. The apple brown sugar latte and the Mexican-style tiramisu coffee are crowd favorites from the coffee menu. The guava lemonade has become a go-to for those seeking something lighter. Guava, or guayaba , is a tropical fruit native to Mexico and deeply
S OMEWHERE NEAR THE CORNER OF BUSTLING BUCKEYE AND SMALL-TOWN life is a black-and-white food truck that brings pâtisserie vibes to the Sonoran Desert. CrepeLatte, housed in the parking lot of a Shell gas station at 501 E. Moroe Ave., isn’t just a place to grab coffee and crepes, it’s also a story of resilience and a woman who dared to believe her passion could bring a little piece of Paris — and a lot of love — to her community. Behind the counter, Ivette Estrada pours her soul into every swirl of batter and every cup of coffee, turning her pandemic-born idea into a gathering place that feels like home. The start of a dream Estrada’s journey to CrepeLatte began in the unlikeliest of circumstances: the pandemic. BY DILLON ROSENBLATT
CrepeLatte owner Ivette Estrada concentrates on making a delicious crepe for a customer.
InBuckeye.com | Winter 2025
Winter 2025 | InBuckeye.com
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