Hornsby, Champagne hold candle light wedding ceremony

RAYNE - Mallory Rae Hornsby, the daughter of Jody B. and Wayne Hornsby of Roberts Cove, and Ryan Paul Champagne, the son of Joan L. and Randy Champagne of Rayne, were united in marriage on Saturday, November 26, 2011 at 7 p.m. during a formal wedding ceremony held at St. Michael Catholic Church.

The Revered Father Gary Schexnayder performed the ceremony with scriptures read by Sydney T. Hebert, friend of the bride; Dr. Jill N. Vincent-Rachal, sister of the bride; Emily Broussard, friend of the bride; and Carolyn T. Bertrand, aunt of the bride. Each reader wore an ivory sweetheart rose corsage.

Greeters were Andre Dupuis and Rachel L. Bertrand, who wore ivory sweetheart rose corsages, and Todd Gerald Gardiner, who wore a black magic rose boutonniere. Musical selections for the wedding ceremony were provided by Susan Comeaux, organist; Yang Yang Li, violinist; and Will Green, trumpeter.

The bride is the granddaughter of Judy and Melvin Bertrand of Crowley and Christina Berkin Hornsby of Roberts Cove and the late Simon Hornsby.

The groom is the grandson of Joycelyn Lalande of Rayne and the late Otis Lalande and Winifred Champagne of Duson and the late Russell Champagne.

All three grandmothers present were adorned with cymbidium orchid corsages.

The bride is a home- school graduate and is currently a personal trainer employed by Anytime Fitness.

The groom is a graduate of Notre Dame High School. He attended LSUE and is presently employed in his family’s business, Champagne’s Grocery.

As guest arrived at the outside of the church, beautiful door wreaths of ivory, white, Sahara and pale pink roses were hanging from ivory velvet ribbon. Church rails were adorned with ivory bows and magnolia foliage. Once inside the church, guest were escorted to their seats where pew markers with ivory ribbon and roses and alter arrangements of ivory, white, Sahara and pale pink roses with curley willow were used to decorate for the ceremony.

The procession began with the seating of the grandparents and parents.

The bride was presented by her father. She looked stunning as she made her entrance into the church.

Mallory wore a Vera Wang gown entitled “Fiona,” which was made of stretch Mikado, tissue organza and tulle. The asymmetrically dropped mermaid gown featured a full skirt with ladder technique and a profusion of tulle charged in an asymmetrical design. The bride also accented her gown with a vanilla grosgrain ribbon encrusted with Swarovski crystals and pearls designed by Vera Wang. Her shoes were golden peep toe pumps entitled “The Scoop,” designed by Christian Lou Boutin. Her ivory veil was of silk English tulle which was cut in a rectangular pattern and featured a short, slightly gathered layer over the longer chapel length sweep. She accessorized with her mother’s freshwater pearl bracelets and vintage Baroque pearl earrings designed by Thad Cline Couture Remix.

The bride’s bouquet was a European nosegay of white Akito roses, pale pink candy Bianca roses, ivory Vendela roses, Sahara roses, white Bouvardia roses, white Rinoculas and white Lisianthus in a French wrap of ivory velvet ribbon, pearl pins and the bride’s great grandmother, Belle Wiggins’ handkerchief.

In keeping with tradition, the bride wore her great grandmother’s handkerchief in her bouquet, as “something old.” Her wedding gown represented “something new.” Mallory “borrowed” her mother’s bracelets. Representing “something blue” she wore a blue bow on her Florrie Mitton Couture lace garter with a rhinestone design.

The mother of the bride, Jody Bertrand Hornsby, wore a silk shantung dress designed by Montage. The floor length lace gown was cut on an A-line with a dropped waistline and matching bolero.

The mother of the groom, Joan Lalande Champagne, wore an elegant black floor length gown featuring an empire waist and tiered skirt. The bodice of embellished lace was complimented with a black silk bolero.

Shayne M. Arcenaux, best friend of the bride, served as maid of honor. Bridal attendants were Laina M. Sarver, Courtney P. Hebert, Ellie E. Faulk, Kalie M. Corley and Ashlynn N. Daville, all friends of the bride. They wore a black matte taffeta dresses designed by Jim Hjelm, which were fashionable mermaid style gowns with one shoulder. They each carried European nosegays of black mini calla lilies with Black Magic roses hand tied with black velvet ribbon.

The groom chose his cousin, Jason L. Lalande, and his friend, Michael A. Casanova, to be his best men. Groomsmen were Brandon J. Stutes, Eric M. Zaunbrecher, Cody B. Huesers and Timothy Melancon, all friends of the groom. Their formal attire was completed with a black magic rose boutonniere.

Flower girls were Bella C. Mahoney and Audrey K Mahaffey, both friends of the bride. The young girls each dressed in shantung silk dresses from the American children’s designer, Pegeen. The elegant long sleeve children’s couture dresses were in a light ivory and accented with a toffee silk sash and petticoat. The flower girls carried pomander balls of ivory, white and pale pink roses held with ivory velvet ribbon. Ring bearer was

After the exchange of the wedding vows, blessing and exchange of rings a nuptial mass was held.

The Crossing at Mervine Kahn was the venue for the wedding couple’s celebration. Romance, elegance and candlelight created the vintage atmosphere of the reception. Guests tables throughout were adorned with rose petals and tall, silver candelabras, crystal beads, silver urns and vases which were all filled with fresh ivory, white, pale pink and Sahara roses, pillow candles and votives. Kim Veillon of Lafayette was responsible for the floral arrangements at both the church and the reception.

Out of town guest traveled from Texas, New York, Pennsylvania and throughout Louisiana.

The bride’s cake was a five-tier, round butter cream confection with assorted fillings. Adorned with roses and lily of the Nile, the cake was served by Veronica Hornsby and Rachel Bertrand, godmothers of the bride. The groom’s cake was a two-tier butter cream confection created with a Saints theme. The godmother of the groom, Donna Frietag, served the groom’s cake. Both cakes were designed by Sue Ruppert.

The groom’s parents hosted a rehearsal dinner for the two families and wedding party the night before the wedding ceremony at The Bank in Rayne. Guests enjoyed chicken and sausage gumbo, pasta salad, prime rib, potatoes au gratin, rice pilaf, vegetable medley and bread pudding. Tables were decorated with silver urns with ivory, white, pale pink and Sahara roses, as well as votives.

After a honeymoon trip to Jamaica, the couple will reside in Roberts Cove.

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