Bourne to Bake:

Meet Tessa Lightbourne of ‘Bourne Sweet’

By Nikia Wells

Tessa Lightbourne had an unconventional path to culinary entrepreneurship. She started her career as an award-winning fashion model turned radio personality. However, even during her days posing in front of the camera, food was always something that she was passionate about. “I always tell people, there are three things that are important to me—food, fashion and family.”

Even as a little girl, Tessa said she always loved sweets. At family dinners, she would head directly to the dessert section with her uncle who shared her sweet tooth. And she started baking along with two of her aunts who had a natural talent for cakes, cookies, and other treats.

Tessa, who is entirely self-taught, initially started offering a small assortment of baked goods while working at a radio station. At first, she just wanted to create rich, moist and decadent cakes and pastries to satisfy her own desire for quality desserts, but she soon found that interest in her passion project was quickly growing momentum.

“It took me a long time to actually say, ‘Oh, I’ll do it for money,’ since I had no formal training and everything that I knew was learnt through a lot of trial and error. But I have family recipes ones that my aunts and my grammy used to bake. They were passed on to me, and, over time, I tweaked what had been handed down, and did lots of research. Over the years, and with a lot of practice, I eventually developed my own style.”

Though she had been baking and honing her talents for years, Tessa didn’t become a full-time culinary artist until 2018. Since then, Tessa has become a respected name in the Bahamian food scene, having worked as the executive pastry chef at The Ocean Club, A Four Seasons Resort, Bahamas, in addition to creating stunningly beautiful wedding, birthday and special occasion desserts.

Tessa has also become well known for her fondant work and her unique buttercream recipe, but when asked what her personal favourite desserts are, she didn’t have to hesitate.

“Profiteroles and éclairs,” she confessed. “I also really like a good chocolate cake with mousse.” UA