Today we’d like to introduce you to Corinne Thompson.
Hi Corinne, so excited to have you with us today. What can you tell us about your story?
I grew up in Chappaqua, New York, 35 miles north of the city. My dad worked on Wall Street, leaving at 5 a.m. to “beat the traffic,” drink his coffee, and read the paper before the chaos of the trading floor kicked in. We were incredibly close—I was very much “Daddy’s little girl.” He raised me on his own from the time I was 11, which was almost unheard of in the 1970s, and although our life didn’t look like everyone else’s, we shared three constants: sports, competition, and chocolate.
In high school, while my friends chose field hockey, I tried out for volleyball. I had no interest in wearing a skirt to play a sport and, true to form, took my own path. That decision changed everything. I made the team, joined a top travel program, won a Junior Olympics gold medal, and earned a scholarship to play at George Washington University, where I was later inducted into the Athletic Hall of Fame. My dad was there every step of the way and was beyond proud of my accomplishments.
So how does volleyball lead to baking? For every tournament, I packed cookies for my dad and my teammates. That’s probably where it all began—seeing how one simple cookie could make someone so happy.
Life took me through many chapters—chasing a sportscasting dream, working at CNN, becoming a paralegal in D.C., navigating single motherhood, coaching volleyball and eventually building a blended family with my husband, Kelly—but baking remained my constant way of caring for people.
When our kids were grown, Kelly decided to pursue his master’s in painting at SCAD, so we sold our home and moved to Savannah’s Historic District. I had never been to Savannah and bought the house sight unseen, asking only for a good kitchen. That kitchen became the center of my new life. In 2021, I picked up a sourdough starter at the farmers market, began experimenting (celebrating the wins and laughing at the failures I call “Flat Stanleys”), and started folding sourdough starter, homemade caramel, and local ingredients into my cookies.
Kelly took cookies to share with his colleagues at work, and they quickly became a hit. For my 60th birthday, I treated myself to a baking class in London with Giuseppe Dell’Anno, the 2021 Great British Bake Off winner, and came home energized. When I was asked to make a special cookie for a local “Best Of” launch party, Daisy Bakes was born.
Today, Daisy Bakes grows through word of mouth, just like my story has grown through relationships and resilience. Our logo, designed by Kelly, shows our basset hound, “White Dog,” sitting in a field of daisies, dreaming of a treat. The daisy stands for happiness, simplicity, and new beginnings—exactly what I hope people feel when they bite into one of my cookies, each one carrying a little of my dad’s early-morning grit and the joy of sharing something sweet.
We all face challenges, but looking back would you describe it as a relatively smooth road?
It definitely hasn’t always been a smooth road. Years before Savannah, when we lived in Virginia, my husband and I both worked full-time while raising four children who were all involved in different activities. Most days were spent driving from one event to the next, so baking often took a back seat—except for birthdays or holidays. Still, I was happiest when I managed to sneak in time to bake, even in our tiny kitchen. We also had a Rhodesian Ridgeback named Boomer who was tall enough to reach the counters—his favorite treat was butter. I’d turn around for a second, and an entire stick would be gone.
These days, my biggest challenge is finding enough time to focus on marketing and recipe development while keeping up with orders. I go to bed dreaming up the next cookie creation and wake up excited to test it, scribbling recipes by hand in my flour-dusted notebook that lives open on the counter.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Daisy Bakes has grown organically since we moved to Savannah. It’s a self-run business from my Cottage Kitchen, so I call it a “Small-Batch Bakery.” I specialize in oversized cookies made with local ingredients from the Forsyth Farmers Market and the highest-quality ingredients I can find. I bake what I love and hate waste, so I incorporate sourdough, make my own caramel and butterscotch to fold into the dough for deeper flavor and texture, chop chocolate from large Belgian dark chocolate bars, and even make my own nut butters. Nothing fake, nothing artificial—just real, thoughtful baking.
I’m best known for my “Keeping Up With the Joneses,” a ¼-pound-plus cookie loaded with homemade caramel, sourdough, chocolate chunks, and a finish of flaky salt. I also love creating custom cookies that capture special memories—for example, I recently recreated an 11-layer coconut cake from a Charleston restaurant after finding its recipe online. The client couldn’t believe how perfectly the cookie captured the cake’s flavors, textures, and deliciousness.
What sets me apart is my experimentation with unique combinations, premium ingredients, and the joy these cookies bring, including gluten-free versions that even non-GF fans swear by.
I’m most proud of turning simple ingredients into treats that feel personal and unforgettable. I love hearing how happy my customers are when they talk about their first bite!
My hope is to keep offering weekly Hotplate drops so customers can try new flavors. I’m also happy to create something nostalgic—like a taste from a favorite trip or from childhood. Just ask, and I’ll do my best to bring it to life in cookie form!
What do you like and dislike about the city?
Moving to Savannah was the best decision we ever made. I love living just two blocks from Forsyth Park—I can walk everywhere, so we even sold one of our cars. There’s always something happening: a new restaurant opening, an art exhibit to catch, a bar for a quick drink, or a race to run. It has that perfect small-town feel with a welcoming community that’s embraced me from day one. It started at Pure Barre City Market and grew as I met my neighbors and found my “people.” Every day feels like a gift, and I’m lucky enough to see my out-of-town friends more often—who wouldn’t want to visit Savannah?
There aren’t many downsides, but it’s gotten very expensive, and the drivers could definitely be better!
Contact Info:
- Website: https://www.daisybakeskitchen.com/
- Instagram: daisy_bakes_kitchen
- Facebook: https://www.facebook.com/corinnethompson18
- LinkedIn: https://www.linkedin.com/in/corinne-thompson-711a2054/
- Other: https://www.hotplate.com/daisybakes
Image Credits
Group Photo Aquadro Photography/Brian Aquadro
