Seed Café & Espresso Bar Embraces the Luxury of Lingering

Chris Aubin is a believer in the ubiquitous cafe experience – not just the hurried grab-and-go coffee stop, but designing a place for lingering. “Back in the late ‘90s and early 2000s, that was a big part of cafe culture, and it still exists, but those kinds of spaces are becoming less common in cities,” says Aubin. “A lot of coffee shops now are small, quick-stop places, and even though we’re small, we’re aiming to create a space where people want to stay.”

Pawtucket residents Chris and Amanda (Mandy) Aubin opened Seed Café & Espresso Bar during the summer of 2023 on the lower level of the Still on Main mini-mall in Pawtucket’s up-and-coming downtown. The vibey espresso bar and plant shop serves high-quality coffee, drinks, and homemade sandwiches, all amid lush greenery.

“It was all about how we could incorporate my love for coffee and Mandy’s fondness of plants and green thumb. The stars aligned where we felt we could make it happen,” says Aubin. “Pawtucket is a super cool city with a ton of history, and having lived here for 13 years, we wanted to stay where we were.”

Seed Café not only serves as a relaxed spot to work remotely with – barstools close to the espresso-brewing action and plenty of cozy tables – but also as a tropical oasis, with houseplants infusing the space with greenery. “With the plant shop, we wanted to create something that fit our space – small, yet integrated into the decor. The plants not only enhance the vibe of the space but are also for sale, so they’re constantly changing. The look is always evolving as different plants come and go,” says Aubin.

The espresso bar exclusively uses Borealis coffee, often showcasing unique African, Guatemalan, and Colombian blends. Winter specials include the Cinna-Freak Latte made with cinnamon bun syrup, maple, and toasted marshmallow syrup. Other espresso favorites include the London Smog Latte with Earl Grey and lavender syrups, and the Salty Sap Latte, made with maple syrup and a pinch of sea salt. For non-coffee drinkers, they also serve teas like matcha and chai.

Seed Café also whips up a variety of breakfast sandwiches, served on a bagel, multi-grain bread, or English muffin, to enjoy over a cuppa. Signature toasts include the Cheesy Toast, made with Narragansett Creamery ricotta, sliced tomatoes, a drizzle of balsamic, and fresh basil on a sourdough slice. The Millennial features fresh avocado mash, pickled red onions, microgreens, feta, EVOO, and everything seasoning. New to the menu is a hearty turkey sausage sammie known as The Wakeup.

On his cafe ownership journey, Aubin says, “It’s about finding people who want to come in and enjoy what you are offering. It’s not just about the drinks – guests are coming in for a vibe. We want to be a third space.” 250 Main Street, Suite 18, Pawtucket, @seedcaferi