Bethany Clough

New bakery packs a punch into small downtown Fresno space

Fresno favorite La Boulangerie de France made a splash when it announced it would open an outdoor cafe on Fulton Street at the Pacific Southwest Building.

But did you know there’s another bakery already on Fulton Street?

Cookies N’ Things is a newly opened bakery at 1239 Fulton St. It’s in a tiny space, tucked between La Maison Kabob and Chelita’s Taqueria. Some people may remember it as the old jeweler (with birthstones embedded in the floor) that was once the local market attached to Peeve’s Public House and where the store Root got its start before moving to a bigger space down the street.

The owner has majorly revamped the space to turn it into a bakery. Nobody seems to know exactly how big it is, but it’s likely somewhere between 600 and 900 square feet, including the kitchen in back.

Inside you’ll find all kinds of baked goods. There are cookies, from chocolate chip to red velvet and vegan oatmeal peanut butter. There are also three kinds of brownies, cupcakes, cinnamon rolls, cheesecake, pastries and granola.

For now, customers seeking lunch can get a turkey wrap with a drink and a cookie for $8.50.

The bakery is still a work in progress, with more sandwiches coming as Cookies N’ Things gets off the ground, along with its signature molasses bread and pies.

More seating and artwork is also planned. The bakery will take orders for pies during the holidays.

Cookies N’ Things is also open for breakfast now with coffee and pastries — and hard-boiled eggs and parfaits coming soon.

Just because the business sells baked goods, don’t assume they are all bad for you, said owner Joshaya Joshua.

“Baked goods don’t always have to be extra fattening and full of sugar and butter,” she said, adding that they can be baked with less sugar and salt, or made vegan.

She uses little-to-no salt and tries to keep the sugar content low. She also doesn’t use any white sugar nor artificial flavors.

For now, the bakery makes its food at the Clovis Culinary Center, though she plans to bake on site eventually.

Joshua got her start selling her low-sugar granola (which can be made sugar free and sweetened with bananas) at farmers markets in Northern California.

Baking runs in Joshua’s blood. Her grandfather was a chef and she grew up in a family friend’s bakery in the Bay Area. Some items, including the granola, are vegan and gluten free.

Hours: From 6:30 a.m. to 7 p.m. Mondays through Fridays, from 8 a.m. to 7 p.m Saturdays and from 10 a.m. to 6 p.m. Sundays.

Bethany Clough: 559-441-6431, @BethanyClough