Last weekend's Jane's Walk featured many worthy destinations, but I was compelled to join the walk in Mount Dennis, focused on the Eglinton LRT line that will have its west end terminus there, once the two massive tunnel boring machines being built there finally emerge at the eastern end of this massive - and long overdue - project. It's also the neighbourhood where I grew up, my family's home since before World War One, and an area whose decline had almost become terminal.

After a month of tasting specialty coffees around Toronto, I've learned that - with rare exceptions - most of the unique coffee drinks offered by the city's cafes travel in a confectionary landscape somewhere between a cup of java and dessert. With that in mind, I thought I'd end my caffeinated journey around the town with a coffee whose name alone brought on the tingling sensation of a sugar rush.

In a previous coffee challenge, I suggested that you didn't see many coffee drinks with honey because, as sweeteners go, its floral richness was probably a lot more suitable for tea than java. As if to prove me wrong, I was told that a Toronto cafe has showcased a coffee drink with honey on its menu, so it was obvious that I had my next destination.

For those of us who came of age with punk, the prog rock played by bands like Yes was big brother music, the first really interesting stuff you'd hear that your parents would never admit to liking, but something you'd jettison as soon as you put on your first Ramones t-shirt. That, coloured by prog's 'undeniable 70s heyday, meant that when Yes stopped into Massey Hall last night to play three of their classic albums from front to back, they were turning Toronto into a big, shag-carpeted rec room, and the beloved concert hall on Shuter Street into a pair of vintage Pioneer headphones.

It might be hard to believe right now that winter will end and you'll be craving a cold drink on a hot day. For some of us that means a cold coffee. The Neapolitan shakerato is an espresso with a bit of sugar poured over ice and given a frothy top after a quick James Bond in a martini shaker. There was a craze for the shakerato in Europe a few years ago, and they've ended up as a standard on bar menus over there, though they're rarely spotted this side of the Atlantic.

Don't argue with me, because it's a fact that a clear majority of people don't drink their coffee black - mostly because they're drinking poor quality coffee, but also because, let's be honest, straight black coffee, even from the best of beans, has more of the sour and bitter in it than the garden variety set of taste buds can handle. With that in mind, it's worth putting some thought into how to sweeten our daily coffee in ways that don't involve a packet or two of white sugar. Luckily, one Toronto coffee house has a solution.