The new bagel store will be at the corner of Winthrop and West Streets.

Historically, Medford residents have not had to travel too far to find an Italian restaurant or bakery. But a bagel shop? Not as readily available.

In a few months, Medford bagel-lovers will finally have a bagel shop in their own backyard, at the corner of Winthrop and West streets.

Goldilox Bagels, which will replace the old Stone and Skillet wholesale bakery at 186 Winthrop St., is expected to open later this fall.

Future owners Ed Thill and Lindsey Gaudet, who live around the corner from the storefront, decided to open the shop partly because of the limited bagel options in the area.

“Having lived here for 10 years now, we kind of always said out loud, ‘Gosh, I wish there were a cool breakfast place or bagel shop that we could walk to and get a good bagel or cup of coffee,’” Thill said.

This will be the first food business for the married couple, though Thill has 10 years of experience in baking and food service.

“I’ve been working on the bagel recipe for a couple years now for fun,” Thill said. “Then we kind of got serious about it.”

Gaudet, meanwhile, will use her background in business to run the front end of the shop, manage the books and keep customers happy. The couple anticipates that the shop will offer 8-10 bagel flavors each day, including some unusual flavors such as rosemary and sea salt.

“We have a really good everything [flavor],” Gaudet added. “And we’re working on some different ones that will be seasonal.”

Most of the storefront’s space will be reserved for bagel production, though the shop will also have seating for 10 to 13 customers, and serve coffee and add-ons for bagel sandwiches.

“We want to focus on retail and maybe some catering,” Thill said. “Good quality bagels, good service, good coffee.”

For Thill and Gaudet, the opportunity to serve and get to know members of their community is just as important as the bagels themselves.

“We’re really excited to bring something to Medford, and we’re glad to live in the neighborhood,” Gaudet said.

The restaurateurs are still in the process of getting things sorted for the business and obtaining their building permit.

“Once that happens, things should progress,” Thill said. “We don’t want to make any promises. We’re trying to be conservative and realistic because things take time. We’d love to be open end of November, early December.”