Meet Rusma: From Sydney Kitchens to Crumb
Before joining Crumb, Rusma worked in some of Sydney’s busiest kitchens, including Merivale.
When the opportunity came up to move to Newcastle and join the team here, she packed up and headed north.
The first time she visited Newcastle, she spent two hours walking along the beach and quickly fell in love with the slower pace, the people and the lifestyle.
We sat down with Rusma to talk about pastry, kitchen culture, croissants and what she hopes people feel when they eat something she’s made.
What drew you to pastry/the kitchen in the first place?
I didn’t really plan this path. I’d say it kind of found me. Maybe a bit of faith.
What’s something people don’t realise about making pastries at this level?
How time consuming it is. There are so many steps, and it really takes patience and consistency.
What’s your favourite part of the morning bake?
Definitely spoiling myself with a freshly baked croissant.
What kind of food do you love eating on your days off?
I’m not too picky, but I love something simple and not too greasy.
What made Crumb feel like the right fit for you?
It felt like a place that really cares about quality and consistency. I wanted to be somewhere I could keep learning and growing, with a strong team around me.
What’s something you care about in a kitchen culture?
Common sense, teamwork and fairness.
What’s a pastry people should never underestimate because it looks simple?
A croissant. It looks simple, but it’s definitely not simple to make.
Coffee order?
Soy latte.
What’s one thing you hope people feel when they eat something you’ve made?
Joy.
“A croissant. It looks simple, but it’s definitely not simple to make.”
You’ve worked in fast-paced kitchens in Sydney. What are you enjoying about Newcastle and Crumb?
The first time I came to Newcastle, I walked along the beach for two hours and already fell in love.
The slower pace from Sydney, the views and the people. And at Crumb, I enjoy every single sip of my coffee.
What’s something those bigger venues taught you that still shapes how you work?
Communication, understanding, and staying organised and focused, even under pressure.
What kind of details matter to you most in pastry?
The balance of flavours and the quality of the product, always.
What drew you toward Crumb specifically?
Crumb is well known in Newcastle, and I really wanted to be part of a place with a strong reputation for what they do.
What do you love about working service in a pastry kitchen?
I love seeing people enjoy what we make, especially during busy service. It’s rewarding knowing your work becomes part of someone’s day.
What makes a strong kitchen team in your opinion?
Teamwork, respect, communication, understanding and fun.
