Locally sourced food and locally roasted coffee is on its way to the heavily foot-trafficked stretch of Savin Hill Avenue near the T station, with the Savin Hill-based owners of the forthcoming Honeycomb Cafe hoping to open their doors in July.

Lara and Nicole Miele, both 32, and both Massachusetts natives and UMass grads, will be operating a “farm-to-take out” establishment at the site of the former Savin Hill Scoop, which closed earlier this year.

“We’re both foodies,” said Nicole, a Cape Cod native, as she stood inside the store, which was a mess of construction last week. And they lean toward restaurants that source sustainably and locally. “It’s kind of a trend right now,” she said, “so any new restaurant opening up around Boston, we try to check them out. And we were just kind of at the point in our lives where we were like, okay, you’re a teacher, I work at a pharmaceutical company, is this really what we want to do for the rest of our lives?”

They were married two years ago and made a pact to sit down after their honeymoon and figure out their plan going forward. “Well, we both love food, and we both know what we’re passionate about from a food perspective, so let’s bring that to Dorchester,” Nicole said.

They put pen to paper, worked with a mentor from the small business association, and, almost two years later, they are ready to open.

There was not anything comparable nearby, the Mieles said. “I feel like bringing breakfast and lunch with clean ingredients and ingredients that are sourced locally is sort of an important thing, from a neighborhood perspective, to have a place like that in your neighborhood,” said Lara, a Medford native. “It’s just better for the community, because it brings more diversity.”

The busy section of Savin Hill Avenue is ideal, they said.

“We were focusing on being around a T,” Nicole added, “so a couple of things that were really important were, one, being in our neighborhood, and two, being around a T stop, because we really wanted to cater to commuters… go, grab your coffee, grab your tea, grab a muffin, then go to work.”

They reached out to the community in the spring with the concept. Though still finalizing the menu, they expect to serve coffee, tea, espresso drinks, breakfast sandwiches, pastries, and salads and sandwiches for lunch; “your typical homey food, but it’ll be artisanal,” Lara said.

The vast majority of the ingredients will be locally sourced, they said. Among the vendors will be Union Coffee Roasters out of Ayer, Cambridge-based Iggy’s Breads, and organic meat distributor Applegate.

Lara will be hands-on from the start, managing day-to-day operations and making some of the in-house cooked treats. Once the business has stabilized, and depending on city regulations and neighbors’ consent, the couple would love to grow produce or vegetables in a space out back.

Still on the to-do list, aside from finishing up the cafe and making some early hires, is getting approval for a zoning change to a cafe from an ice cream shop.