Beans Cafe & Bakery starts with fresh, quality ingredients

WHEN HIS FAVORITE DOUGHNUT SHOP moved out of town, Richard Hayhoe decided he could open up shop and quickly replace it. “We thought, ‘How hard could it be?’ If you ever wake up saying that to yourself, it’s going to get you,” he says.

Still, 10 years later, Hayhoe has two locations of Beans Cafe & Bakery, the flagship restaurant in Dry Ridge, served by Owen Electric, and the Hebron location, which opened last year.

Since Hayhoe had no background in restaurants, a man with a major food supplier showed him how to combine quality ingredients to produce a great sandwich with a special sauce.

Hayhoe’s son went to bread school to learn how to make fresh bread. Daughter, Tia, attended culinary school and is the general manager/chef. The company now operates a separate bakery in Hebron, where breads, doughnuts and pastries are made from scratch daily. “Our Ancient Grains Bread is to die for,” he adds.

Hayhoe says he chose the name Beans because it can stand for many things—coffee beans, soup beans or vanilla beans (think Skillet Sundaes and hand-spun milkshakes).

Their No. 1 seller is Beans’ Bacon Cheddar Chicken sandwich, followed by the World Famous Club. They serve a full breakfast and also cater to large group events.

Hayhoe is grateful to the community for its support this past year. “Without them, we might not be open.”

Beans Cafe & Bakery Bean Soup