Mindy Hoffbauer, President & CEO of ContempoRoast Coffee & Roastery, shares her deeply personal and entrepreneurial story of transitioning from a career in technical writing to building a thriving family-run coffee business. With decades of diverse work experience and a passion for learning, Mindy turned a period of uncertainty and health challenges into a legacy project focused on community, sustainability, and purpose.
1. What inspired you to pivot from a career in technical writing to opening a coffee shop and roastery?
I left my job in the mortgage servicing industry as a technical writing supervisor in 2012 due to health challenges. While recovering, I took on part-time remote work—editing textbooks, managing an online training business, and serving as Social Media Director for W. Bruce Cameron, author of A Dog’s Purpose.
As I regained my health, I started thinking about my next chapter. I considered a PhD, law school, or launching a business to help writers get published (which I now do on the side). I’ve had a diverse career—Air Force Emergency Actions Controller, bartender, college instructor, special ed secretary, cake decorator, and technical writer in national defense, software, and finance.
Then life shifted: my husband lost his job in a corporate acquisition, and our son—after switching schools and majors—told us his real passion was coffee. At 54, facing financial uncertainty and seeing my son working minimum-wage jobs with no health insurance, I proposed that we open a coffee shop and roastery. We each had unique skillsets that complemented one another—and a shared love of coffee.
2. How did you and your family come to the decision to start a business during such challenging times?
Having started a few businesses before, I understood the complexities involved. My husband has an MBA and extensive business knowledge, my son is deeply passionate and knowledgeable about coffee, and I brought experience in communication, operations, and customer engagement. We initially considered just a roastery but decided on a coffee shop as a marketing tool to help people discover our beans.
After seeing how hard restaurants were hit during the pandemic, we realized having both a café and roastery would give us diverse income streams—a smart way to build resilience.
3. What was the most difficult part of transitioning from a corporate career to running your own coffee business?
In corporate roles, chains of command are clearly defined. But in a family-run startup, especially where everyone brings different expertise, it’s easy to blur the lines. Add in family dynamics, and things can get tricky.
Though I’m the majority owner and my son has a smaller stake, my husband contributes just as much—despite choosing not to be an owner. Navigating who makes what decisions was a challenge early on, but over time, we’ve grown more comfortable in our roles.
4. How did you find the strength to navigate the uncertainties of starting a food and drink business?
You need a strong stomach—and a lot of trust. We did the research and knew it would take time to break even. Like most businesses in this industry, we expected to dip into our retirement savings for the first two years. Knowing that helped us prepare mentally and emotionally, though it was still hard.
One of our goals was to sell “more coffee out the back door than the front,” as my son says—meaning we’d grow through wholesale, online sales, farmers’ markets, and grocery store shelves. I created a four-page marketing plan a year before we opened, and we’re slowly working through it. Each month, our sales improve.
5. How do you manage the stress and pressure of running a business, and how do you maintain a healthy work-life balance?
I’m still learning. My doctors and friends remind me to manage stress carefully so I don’t reverse my health progress. I triage my to-do list: what’s urgent, what can wait, and what’s optional. I also stay flexible. Some days, I plan to work on marketing, but if we’re out of gluten-free vegan baked goods, I end up baking instead.
I live with Mast Cell Activation Disorder, which means I react to most foods—so I committed to making sure our shop caters to people with dietary restrictions. That’s part of my passion, and it often shapes how I spend my time.
I also ask for help. We’re a team, and we support each other when things pile up.
6. Can you describe a moment when you felt overwhelmed and how you pushed through?
There were several moments that first year. I learned that meltdowns aren’t productive. When it gets too intense, I step away, breathe, regain perspective, or even take the rest of the day off. Everything feels more manageable after rest.
I also realized I needed more in my life than just the business. I began volunteering with local groups and taking editing jobs again. Having other outlets made me a better business owner.
7. What advice would you give to women considering a major career change, especially later in life?
It’s never too late—if you have the passion, skill, and resources. My younger self didn’t have the experience or support I do now. Every job I’ve held has helped build this business. I’ve honed my writing, baking, hiring, training, and leadership skills over decades.
Also, connections matter. I’ve been amazed at how my network has supported me—and how I’ve supported others in return.
8. What has been the most rewarding aspect of running your coffee shop?
It’s pushed me far outside my comfort zone and become one of the most rewarding experiences of my life. We’re building a legacy—something my son can carry forward. I love how we’re creating community and becoming a space where people connect, work, relax, and feel welcome.
9. How do you stay motivated when facing setbacks or challenges?
By trusting the process. I trust myself, my team, our mission, and our community. Growth comes slowly, but it’s steady—and worth it.
10. What lessons have you learned from partnering with other small businesses?
I partner with as many local, small, and women-owned businesses as possible. The support is mutual and uplifting. “A rising tide lifts all boats” really is true. Our community loves seeing us work together—and it’s a beautiful way to build lasting impact.
11. What legacy do you hope to create with your coffee business?
We want to make coffee a career path—not just a job. That means offering real benefits to our baristas and buying direct-trade beans so farmers earn living wages. We also care deeply about sustainability: pesticide-free sourcing, minimal waste, and energy-efficient roasting. Most of all, I want to leave things better than I found them.
Connect with Mindy Hoffbauer & ContempoRoast Coffee
📍Address: 967 S Main St, Centerville, OH 45458
📞Phone: (937) 802-5757
📧Email: [email protected]
🌐Website: contemporoast.com
