Utah Stories

Smug Labs – Laser Creations

Brett Blaisdell combines science and imagination to create works of art.

|


Smug-Labs-Blaisdell-7652
Brett Blaisdell at Smug Labs Photo by Dung Hoang

“I snuck into an art show in Long Beach, and just started selling some boards there. You know, handing out my cards and just trying to get my name out.”  -Brett Blaisdell.

If Brett hadn’t bent the rules a little, we wouldn’t be able to admire all the work that’s resulted in that day’s success.

Brett Blaisdell 31, owns “Smug Labs”,  and calls himself a “Scientist with a laser.” The 31-year old blends his incredible talent and passion for design with the versatility of laser technology. Brett unscientifically refers to his equipment as “a big ass laser”

And what does this scientist create? Intricate graphics that he’s discovered he can apply to almost any material and surface.  “I’d never turn down an idea. I’m always up for it,” says Brett. He transforms intricate vectorized drawings into flat-out phenomenal works of art.  His canvases range from soap bars to motorcycle seats.

Smug-Labs-Blaisdell-7664
Photo by Dung Hoang

Brett started this business about four years ago as Smug Tape. “I was designing grip tape for skateboards. ‘Smug’ just came from being smug about your board – being proud of the personalization.”  When Brett invested in a giant 36 x 24-foot laser, he realized he could expand his talents. In addition to skateboard decks Brett engraves business cards, axe handles and tools, flasks and wallets. Moving forward, he is offering Smug-designed t-shirts and other readymade merchandise.

Brett’s favorite projects, though, are those that require collaboration and creativity. Brett works on projects with both locals and clients as far away as Australia. “They [clients] just bring me the general idea of what they want, and then I pull the idea together. 

About two years ago Brett decided to join Instagram. Amy Luther discovered his work there, and instantly knew his designs were a good investment. Now she and Brett run the company at 1010 N 500 E in Bountiful, with Brett handling the designs and Amy managing the marketing. Business has been good for this duo – and the future looks bright with the potential to do amazing things.Smug-Labs-Blaisdell-7666

Check out Smug Lab’s Instragram and Facebook pages. You won’t regret it.

@smuglabs

www.facebook.com/pages/Smug-Labs/172113019516550

Join our newsletter.
Stay informed.

Related Articles


  • Better Solutions Than Spending $2 Billion on a Gondola in Little Cottonwood Canyon

    A challenge to the $2 billion taxpayer funded Little Cottonwood Canyon gondola is in the works. What else could that much money be used for?
    Gondola Works was the successful PR and marketing campaign that dazzled UDOT and UTA board members and gained the support of enough Wasatch Front Regional Council members to approve the overall $26 billion plan.

    The overriding questions are, Why should we be putting so much energy into a $26 billion plan that only focuses on transporting mostly elite skiers up to our mountains? How does this massive investment help average Utahns?


  • Why the Salt Lake City Council Should Reject a New Salary Raise

    In a letter to the Salt Lake City Council, Jan Hemming, urges the members to reconsider a pay raise for themselves. She claims the pay raise would put the council members greatly above the scale of comparable cities.


  • Beloved Salt Lake Eatery Closing

    SLC Eatery is set to close at the end of September with plans for private events and pop ups to continue. Fleming’s Social Hour hosts special pricing from 4 to 6pm. Arlo is featuring a Wine Dinner to September 26th.


  • The End of an Era: Farewell to Salmon at the Millcreek Senior Center

    For nearly a decade, Thursdays at Millcreek, Midvale, and Draper Senior Centers meant one thing: a legendary salmon entree. But now, that cherished dish has mysteriously disappeared from the menu, leaving many wondering why. What could have led to the sudden removal of such a beloved meal? Seniors who once eagerly anticipated the meal are left with questions—and disappointment. As rumors spread and new dishes appear, the fate of the Thursday salmon remains uncertain, hinting at deeper challenges lurking behind the scenes.

    To access this post, you must purchase Full Access Membership.