Mrs. Christopher Joseph Martin
The bride is the daughter of Philip and Katherine Frugé of Crowley. She is the granddaughter of Katherine Hoffpauer and the late William Hoffpauer, and the late Daniel and Yvonne Frugé, all of Crowley.
The groom is the son of Charles and Gemma Martin of Crowley. He is the grandson of Betty Boulet and the late W.E. Boulet Sr., and the late Dorsey and Bernadine Martin, all of Crowley.
Both Charlotte and Christopher are graduates of Notre Dame High School of Acadia Parish.
Charlotte attended Louisiana State University at Baton Rouge, where she earned a bachelor’s degree in English, writing and culture and a master’s degree in public administration. She is currently self-employed as a consultant.
Christopher also attended Louisiana State University at Baton Rouge, earning a bachelor’s degree in general studies. He earned an additional bachelor’s degree in biology with a forensic science concentration from Our Lady of the Lake College in Baton Rouge. He is presently employed as a general manager with Doerle Food Services, LLC.
Guests at the wedding were ushered to their seats by Beau Martin, Zachary Martin and James Watkins, all cousins of the groom.
Musical selections for the service were performed by organist Judy LeJeune.
The bride, who was escorted by her father, was absolutely beautiful in a strapless ivory satin gown with a sweetheart neckline and softly pleated bodice. The dress featured a cummerbund-style waistline accented with a crystal, rhinestone and pearl beaded applique. A ball gown skirt completed the dress.
Charlotte’s chapel-length veil was made of tulle illusion trimmed with pearl beading.
Charlotte carried a softly muted floral arrangement of cream-colored English roses, cream hydrangeas, light pink and peach roses and dusty miller.
The bride incorporated all of the traditional “good luck” items into her wedding outfit, including the often overlooked sixpence. Charlotte’s sixpence, a gift from family friend Therese Reggie, was tucked in her shoe.
As “something old,” Charlotte carried a lace handkerchief that had belonged to her great-great-grandmother, Laura Duson Clark. Her wedding dress was “something new;” her veil, loaned to her by her sister Leah, was “something borrowed;” and an antique sapphire and diamond ring was “something blue.”
The bride’s sister, Leah Frugé Lowry, served as matron of honor.
Jacquelyn Martin, sister of the groom, and Kendra Duplechain and Jill Vincent, friends of the bride, served as bridesmaids.
The bridal attendants wore strapless knee-length navy chiffon dresses featuring pleated bodices and swing skirts. For flowers, they carried mixed bouquets of pink hydrangeas and pink and cream roses.
Olivia Hebert, godchild of the bride, served as flower girl.
Charles Martin Jr., brother of the groom, and Kasey Youens, friend of the groom, acted as best men.
W.E. Boulet III, cousin of the groom, and Patrick Ted Menard, friend of the groom and husband of the groom’s cousin, stood as groomsmen.
Nathaniel Lowry, nephew and godchild of the bride, was ringbearer.
For her daughter’s wedding, the mother of the bride, the former Katherine Hoffpauer, wore a knee-length navy jersey dress with asymmetrical gathering and a rhinestone and crystal applique accent.
The mother of the groom, the former Gemma Boulet, was clad in a knee-length dress of luminous lilac taffeta. The dress was finished with cap sleeves, vertical pleating and sequined appliques.
Selected Scriptures were read by Mallory Chiasson, cousin and godchild of the groom.
Immediately following the ceremony, a reception was held for the couple at The Grand Opera House of the South in Crowley.
The guest tables were decorated with pillar candles in tall hurricane globes displayed on sheet moss, arrangements of fresh flowers and tea lights.
The food table featured two tall arrangements of fresh flowers.
Guests were served oyster shooters, shrimp en brochette, corn and crab soup, meat pies, beef tenderloin, turkey, jambalaya, fried catfish, boiled shrimp, Alaskan salmon, cheeses and salads.
Live entertainment for the evening was provided by The Neighborhood Stars band.
The bride’s cake was a four-tiered buttercream confection decorated with fresh hydrangeas and cream-colored roses. It was served by Cynthia Martin and Sandra Hoffpauer.
The groom’s cake, also buttercream, was crafted to depict a crawfish boil. It was served by Maureen Rogers and Rachel Chiasson.
Out-of-town guests traveled from Scotland, Alabama, Arkansas, Florida, Georgia, New York, Texas, Washington D.C. and various points throughout Louisiana.
On the evening prior to the wedding, the groom’s parents hosted a rehearsal dinner at Nash’s Restaurant in Broussard. The menu included ribeye steaks, chicken marsala, red fish and white chocolate bread pudding.
Following a wedding trip to Zoëtry Agua resort in Punta Cana, Dominican Republic, the couple will reside in Houston, Tex.
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