Two vegans and two vegetarians waltzed into 24 carrots at about 7 p.m., chattering about facetious things - colleges, boys, clothes, food. After one look at the menu, they fell silent, faces scrunched in determination, attempting to narrow down the plethora of options before them. To make matters worse (but actually better), breakfast was served all day, so between the lunch, specials, juices, smoothies, baked goods, and breakfast... the selection seemed virtually endless. Our cashier/server was polite and incredibly patient as we asked a large number of unnecessary questions, frantically attempting to rationalize our menu-oriented decisions. \n\nAfter about 10 minutes had passed, I was still torn between the french toast and the BLT, so we agreed to order the french toast as an appetizer for the table. Thank the flying spaghetti monster we did. This may win the 'best classic french toast that ever was' award, vegan or not. It tastes like a cross between brioche and challah (butter bread and egg bread?), so I'm rather befuddled in regards to how they achieved that consistency, sans butter or eggs. Whatever, it's probably best I just stuff my mouth full of fresh fruit and warm, maple-y french toast and don't ask questions, anyway.\n\nThe BLT ended up being satisfactory, but from what I read online, I was expecting more. I don't remember tasting onions, avocado, cucumber, or aioli, so if it was there somewhere... I missed it. My friend disliked her tofu breakfast burrito, and I found it somewhat bland myself, but we brought it home and my boyfriend ate the entire thing in five minutes flat. However, quinoa tabooli was delicious, as was the tikka masala we received after our meal (thanks, Sasha, you rock!). Ethnic food is definitely a go at 24 Carrots.\n\nFor dessert, we shared a chocolate cake doughnut. It didn't stay together like a real cake doughnut, but it was much better than one... more like a ring of dense, chocolate cake. We also had the pleasure of trying an experimental raw cheesecake. It tasted a lot like chia seed-y, vanilla bean panna cotta with a bottom layer of delicious crust. Needless to say, everyone loved it (thanks, Daniel, you rock!) We also may have donated a dollar to charity in exchange for a mini chocolate cupcake. All worth it.\n\nOn the whole, unless you LOVE tofu, I recommend the sweet breakfast options. The one thing that's disappointing about this menu is that the entire savory selection of breakfast is tofu-based. However, with options like homemade granola, french toast, and maca oatmeal, I think I'll survive. Top that off with an awesome, relaxed atmosphere and the most amiable staff around, and you've got an all-around pleasant experience. I'll definitely have try 24 Carrots again... something tells me I won't get a full feel for the place until maybe my 35th visit, which I have no problem with.