Father Byron Miller performed the double-ring ceremony with the first scriptures read by Timothy Woods, uncle of the groom. The Responsorial Psalm was read by Karen Carr, godmother of the groom and the second reading was presented by Tony Olinger, uncle of the bride.
Musical selections were presented by the Fine Arts Ensemble, who played “Jesu, Joy of Man’s Desiring,” “Canon in D,” “Trumpet Voluntary” and “Trumpet Tune.”
Program attendants were Ian Begnaud, family friend of the bride, and Ian Kansas, family friend of the groom.
Offertory gifts were presented by Mary Reed, aunt of the bride; Verna Olinger, aunt of the bride; Beverly Abreo, aunt of the groom and Jeanne Doyle, aunt of the groom.
Eucharistic minister was David Reed, godfather of the bride.
The bride is the granddaughter of Melba Olinger of Rayne and the late Hilary Olinger Sr. and the late Elaine and Numa Bartel Broussard Sr., formerly of Rayne.
She is a 2006 graduate of Notre Dame High School of Acadia Parish. Lauren is also a 2010 graduate of the Louisiana State University in Baton Rouge where she received a Bachelor of Science degree in textile, apparel and merchandising. She is a Pi Beta Phi sorority alumnae and is employed at Dantin Bruce Real Estate Development Company in Baton Rouge.
The groom is the grandson of Helen Trenticosta of New Orleans and the late Anthony Trenticosta Jr. and the late Gertrude and Herschel Woods, formerly of New Orleans.
He is the 2005 graduate of Brother Martin High School and a 2010 graduate of the Louisiana State University in Baton Rouge where he graduated in petroleum engineering. Jordan is currently employed at Precision Drilling.
The procession began with the seating of the grandparents and parents followed by the wedding party procession.
The bride was presented by her father. She looked radiant as she made a grand entrance into the church in which both sides of the middle aisle were adorned with a large mix of pink and white snapdragons in tall glass risers just above pew height.
Lauren wore an elegant A-line strapless gown designed by Maggie Sotters. It featured a classic corset closure featuring horizontal tiers of valencia organza plummeting from the neckline to the bottom hem. The stunning fabric gave off a captivating shimmer, enriched with a glistening waistband of beaded embellishments. Her headpiece was a cathedral length veil with rhinestones edging the entire veil. The bride’s bouquet was a traditional fragrant mix of medium pink peonies, hand tied in soft ivory satin with a crystal brooch.
The mother of the bride, Rhonda Olinger Broussard, wore a silver bolero jacket dress with a pleated bodice with beaded embellishments over a floor length skirt and a three quarter length tier skirt.
The mother of the groom, Karen Trenticosta Woods, wore an elegant three piece lavender ensemble featuring a scalloped, open front jacket, scoop neck tank and ankle length tier skirt. Both mothers wore corsages of white dendrobium orchids.
Kelli Broussard Moody, sister of the bride, served as matron of honor. Dayna Guidry, friend of the bride, served as maid of honor. Bridal attendants were Katie Anzalone Broussard, sister-in-law of the bride; Rachael Kansas, family friend of the groom; and Alyssa Zaunbrecher, Amber Harris and Elizabeth Burger, all friends of the bride. They each wore a Belsoie A-line formal of sea glass matte taffeta in various styles with pearl accessories. They carried a bouquet of white peonies, hand tied in sea glass fabric with a crystal brooch.
The groom, adorned with a boutonniere of pink ranunculus, chose his friend, Mark Milhet, as best man. Groomsmen, who wore boutonnieres of white ranunculus, were Luke Moody, brother-in-law of the bride; Scott Broussard, brother of the bride; Alan Kansas, family friend of the groom; and Lance Lepine, Corey Shrider and Jack Duffard Jr., all friends of the groom. Junior groomsman was Nolan Olinger, cousin of the bride.
Junior bridesmaid was Mackenzie Olinger, cousin of the bride, while Chloe Broussard, niece of the bride; Nina Begnaud, family friend of the bride; and Sienna Kansas, family friend of the groom, all served as flower girls. The flower girls all dressed in ivory colored dupioni silk gowns which reached ankle length. The bodice was pleated from the neckline to the waist, with a sash in sea glass tones tied around their waist. Each girl carried a pomander of light pink spray roses.
Immediately following the wedding ceremony, a second line was lead by “The Mixed Nuts” playing jazz music and proceeded from St. Louis Cathedral to the Riverview Room at Jackson Brewery. The newly married couple and their attendants raised decorated umbrellas during the second line and all guests were given a white handkerchief with the inscription “Laissez les bons temps rouler” to waive with the music.
The reception was filled with beautiful centerpieces of pink and white peonies, roses, ranunculus and snapdragons. There was a “wishing tree” to hang well wishes to the couple and a photo booth to capture memories for the newlyweds.
Out of town guest traveled from Rayne, Crowley, Lafayette, Baton Rouge, Church Point, Lake Charles, Shreveport, Ponchatoula, Mandeville, Covington, River Ridge and Harahan and Mississippi, Texas, Utah and California. The couple personally filled honey jars from a relative’s honey farm and added honey dippers for their wedding guests to take as a memento.
The bride’s cake was a four-tier, diamond white confection with alternating shapes and fillings. It featured peonies, roses, orchids, ranunculus and snapdragons on the bottom layer and cake topper. It was adorned with a crystal broach in the center of the cake and cake pulls with New Orleans themed charms. The bridal cake was served by Sandy Pam Broussard, godmother of the bride.
The groom’s cake was a one layer chocolate confection with a depiction of a crawfish boil on edible “Saints Superbowl Victory” newsprint. The cake was topped with crawfish, corn, potatoes, lemons, garlic and Abita Strawberry beer. Karen Carr, godmother of the groom, served the groom’s cake.
The groom’s parents hosted a rehearsal dinner for the two families and wedding party after the wedding rehearsal on June 1 at Muriel’s at Jackson Square. Cocktails were served initially, with dinner at 6:30 p.m. Crab cakes, filet mignon, redfish with crab stuffing and bread pudding was served.
When the time came for the special couple to say farewell, family and friends lined a pathway with sparklers as the newly married couple left the reception.
After a honeymoon trip to Maui, Hawaii, the couple will reside in Baton Rouge.