Vows exchanged by Danielle Edwards, Lance Habetz
Mrs. Lance Michael Habetz
Danielle Reneé Edwards of Jennings and Lance Michael Habetz of Roberts Cove were joyously united as husband and wife on the afternoon of Saturday, Oct. 26, 2013. Fr. Anthony Fontenot officiated the 1 p.m. nuptials at St. Leo’s Catholic Church in Roberts Cove.
The bride is the daughter of Dr. Martha and Mr. Warren Hoag, and Dr. Barry Edwards, all of Jennings. She is the granddaughter of Mrs. Beatrice Sabatier of Elton and the late Dr. Harold Sabatier, and Mr. and Mrs. Carl Edwards of Mount Pleasant, Ark.
Danielle graduated from Notre Dame High School of Acadia Parish in 2007 before earning her bachelor’s degree in coastal environmental science from Louisiana State University in 2010. She is presently employed as an oceanographic research assistant at Louisiana State University.
The groom is the son of Mr. and Mrs. Damian Habetz of Roberts Cove. His maternal grandparents are Mr. and Mrs. Lawrence Libby of Crowley, and his paternal grandparents are Mr. and Mrs. Philip Habetz of Roberts Cove.
Lance is a 2007 graduate of Notre Dame High School of Acadia Parish and a 2011 graduate of the University of Louisiana at Lafayette, where he earned a Bachelor of Science in petroleum engineering in 2011. He is currently self-employed in the crawfish wholesale business.
Guests were ushered to their seats by Christopher Edwards, brother of the bride, and Trent Leger, friend of the groom.
Musical selections for the ceremony were provided by pianist Alberta Lyons, violinist Tommy Benoit and vocalist Jodi Bollich.
Selected scriptures were read by Valerie Keaton, cousin of the groom.
Mike Libby, uncle of the groom, and Fred Habetz, godfather of the groom, presented offertory gifts.
The bride, escorted to the altar by her father, Dr. Barry Edwards, was beautiful in a floor length ivory gown with a classic A-line silhouette and a Grecian fl air. The delicate sheer illusion neckline over the sweetheart bust was richly embellished with intricate bead work repeated on the gown’s short sleeves. The soft chiffon skirt flowed from the gown’s empire waistline and cascaded into a chapel length train.
Danielle carried a hand-tied bouquet of ivory hydrangeas and garden roses interspersed with champagne seeded eucalyptus and wrapped with ivory satin ribbon.
Kelly Leleux, sister of the bide, served as matron of honor. Serving as bridesmaids were Madeline Hoag, sister of the bride; Simone Habetz, sister of the groom; and Annalia Bailey, Malorie Meche and Lauren Kasparek, friends of the bride.
The bridesmaids were clad in gowns of soft, light gray chiffon. The surplice bodices featured ruffled edges and narrow, diagonal pleats, and the floor length skirts flowed from the gowns’ natural waistlines.
The bridesmaids carried bouquets of ivory hydrangeas and champagne seeded eucalyptus handtied with ivory ribbon.
Emmy Edwards, niece of the bride, served as flower girl.
Alex Lalande, cousin of the groom, was selected to serve as best man. Standing as groomsmen were Blake Habetz, Bradley Habetz, Kenneth Hernandez and Luke Valdetero, cousins of the groom; and Bruno Garcia and Tyler Meche, friends of the groom.
The groom and his groomsmen wore boutonnieres of ranunculus, champagne seeded eucalyptus and scabiosa pods finished with ivory ribbon and brown twine. Hayden Hernandez, godchild of the groom, served as ring bearer.
For Danielle’s wedding day, her mother, the former Martha Sabatier, chose an elegant sleeveless floor length black gown.
The mother of the groom, the former Dinah Libby, selected a floor length champagne colored gown of embroidered lace over silk featuring a round neckline and cap sleeves.
Following the wedding, a reception was held at The Crossing at Mervine Kahn in Rayne.
The reception area was simply, yet elegantly, decorated with items found in nature.
The guest tables were topped with short pillar and votive candles in glass candle holders of varying heights surrounded by tiny birch wood logs and skeleton leaves.
Branches entwined with tiny white lights were tied to the reception hall’s pillars with white ribbon. The couple’s initials, “L&D,” carved out of dark wood, adorned the mantle piece.
A special feature was the “wishing tree,” a collection of tree branches draped with crystal garland on which guests were invited to hang wishes for the bride and groom that they handwrote on tiny cards strung with ribbons.
The bride’s round, four-tiered French vanilla cake was decorated with buttercream frosting and blush and ivory roses. It was topped with blush hydrangeas, and each layer was surrounded by rows of buttercream pearls. The various layers contained Bavarian cream, raspberry and strawberry fillings.
The groom’s cake was a two-tier chocolate confection iced in chocolate buttercream. The top tier was filled with peanut butter, and the bottom tier with cookies and cream. The cake was topped with the initial “H” made of chocolate, and Reese’s peanut butter cups and chocolate leaves cascaded down the side. It was displayed on a table decorated with lanterns, seasonal gourds, votive candles and antlers.
Out-of-town guests traveled from California, Missouri, Texas and various points throughout Louisiana.
Prior to the wedding, a rehearsal dinner was hosted by the groom’s parents at Chef Roy’s in Rayne.
Following their marriage, the couple is residing in Rayne.