338 Degrees is a boutique Melbourne confectioner founded by former CFO Tash Lindsay-Barker.
Tash grew up in Melbourne with an architect father and a mother who started her biscuit business, Il Migliore, from the family home. By the age of ten, Tash had started making lemon tarts and melting moments to sell to a local café. Later, while working as a graduate accountant at Ernst & Young, late nights developing her own confection sparked a fascination with the transformative properties of sugar.
A two-decade career took her to London and Singapore, where she eventually became CFO and COO of a creative agency. But after returning to Melbourne, she came back to an idea that had fascinated her years earlier: sugar.
In a world where we should eat less sugar, shouldn’t the sugar we do eat be exceptional?
Why celebrate provenance and flavour in wine, coffee and chocolate, yet treat sugar simply as sweetness?
After two years of experimentation, Tash launched 338 Degrees with ten caramels exploring the distinctive flavours of specialist sugars, paired with exceptional ingredients and inspired by tastes, places and memories from around the world.
It’s a different way of thinking about confectionery, and about sugar itself.