Somewhere 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, 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, Ivete 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.
“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.
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 rooted in its culinary traditions. Known for its vibrant flavor and cultural significance, guava connects Estrada’s heritage to her largely Parisian menu.
Rooted in community
For Estrada, the Buckeye community has become an extended family.
“The people here made me feel like I belonged,” she said. “This isn’t just a food truck — it’s a family.”
The sense of community extends to her husband, who has been instrumental in helping Estrada bring the CrepeLatte vision to life, she said: “He painted the interior, raised the setup. He’s been there every step of the way.”
While Estrada takes on most of the day-to-day responsibilities, from crafting recipes to managing social media, she acknowledged it’s a team effort.
“Nobody else does it—it’s all me and my family,” she said with a laugh. “But I wouldn’t have it any other way.”
Challenges and dreams

Running a food truck comes with its share of challenges, from long hours to the physical demands of the job. But Estrada takes it all in stride.
Estrada said she finds immense fulfillment in her work, sharing how rewarding it feels to see customers enjoy what she’s created.
She said she dreams of one day opening a brick-and-mortar café, a permanent home for CrepeLatte. “It’s expensive, but it’s my dream,” she admitted. “I want to create a space where people can come and feel at home, just like they do now.”
For now, Estrada said she is focused on making CrepeLatte the best it can be while on four wheels. She’s constantly experimenting with new flavors and listening to her customers’ feedback.
“I want to keep growing, keep learning,” she said. “That’s what this is all about — bringing people joy and creating something special.”
Location: 1550 N. Verrado Way