Blake is a self-taught baker from the American Fork area who got into pastry the way he gets into most things: he bought the tool first, then had to justify it. A two-dollar sheet pan and a dented rolling pin from the thrift store started it. The croissants trace back to a bakery he used to watch during a mission in Bolivia.
He learned lamination by burning batches in his own kitchen, and he teaches because he likes a room full of people all failing at the same thing together, then not failing. He makes good dough and ugly-pretty pastry, and he'll tell you so.
