Hailing from a family of Melbourne bakers, Tash spent two decades in senior finance and leadership roles across London and Singapore before returning home in 2023 to pursue her true passion, innovating with sugar. That passion was sparked early—hours spent in the kitchen with her Mum led 10-year-old Tash to supply a local café with her handmade lemon tarts and melting moments. Later, while working as a graduate accountant at Ernst & Young, she created Che Buono: crisp caramel toffee layered with toasted flaked almonds and dark chocolate. It was during those late-night experiments that she became fascinated by the transformative properties of sugar as it caramelised.
Her discovery of the incredible diversity and potential of different sugars became the foundation of 338 Degrees. After two years of continuous experimentation, Tash developed an initial collection of ten unique caramel flavours in the 338 Degrees Test Kitchen in St Kilda, Melbourne.