Adriance-Labouisse Wedding

Muffin and Jason

Muzzy Labouisse, Peter Labouisse, Muffin and Jason, Conny Ullrich and Joe Adriance

Muffin with Amy Rosato, Mary Parsons McKinnie, Sarah Doerries, Christine Ullrich, Katie Hardin, Amy Cook, René Ullrich and Leslee McNabb

Bill Pohlmann, Vinny Adriance, John Cook, Tony Adriance, Alan Burton, Tony Macklin, Chris McNabb, Peter Labouisse, Muffin and Jason, Joe Adriance, Ned Martin, Joe Adriance Jr., Rob DeVries, Chad Waldrup, Charlie Labouisse and Vernon Kroll

Jason and Muffin leave the reception.

If there are two cities that are often compared to each other, it’s New Orleans and Charleston, S.C. And it was in that historical city situated by the Atlantic Ocean where New Orleanian Mary-Frances Joy Labouisse met her husband, Jason William Adriance. Both attended the College of Charleston: Jason graduated five years earlier in 1995, Muffin—as she is known to family and friends—had two weeks before graduation when they met at their favorite bar. Flash forward to Labor Day weekend 2003, and Muffin and Jason returned to the said spot, where Jason proposed to her.
The ceremony was held October 23, 2004 at Trinity Episcopal Church. Muffin went to Yvonne La Fleur for her dress of white Italian satin accented with embroidery and beading. Her two veils, also from La Fleur, coordinated with the dress’ accents. For the bridesmaids’ outfits, Muffin turned to Nancy Weller. “I couldn’t find what I wanted,” says Muffin. “But then I went to a friend’s wedding and saw exactly the look I wanted for the bridesmaids.” Muffin’s bridesmaids wore two-piece, off-the-shoulder outfits in forest green (“My favorite color,” says Muffin) silk dupioni. Their necklaces and earrings of champagne pearls and gold beads were a gift from Muffin and were designed by her with India Stewart. The maid and matron of honor also received a bracelet.
The flowers were “absolutely beautiful,” says Muffin and were created by Steve Baker of Perfect Presentations. Muffin carried a bouquet of lily of the valley, orchids and roses, while the bridesmaids held bouquets of mini calla lilies, protea and roses in shades of pink and coral. Baker adorned the Southern Yacht Club, where the reception was held, with flowers in shades of peaches, corals and purples highlighted by sunflowers. The adjacent tent was also adorned with flowers. The wedding and groom’s cakes were concocted by Maurice French Pastries. The six tiers of the wedding cake—separated by stock—were different flavors and decorated in varying looks. The groom’s cake was chocolate topped with an icing German flag (Jason was born in Germany and his mother is German) and was surrounded by chocolate-covered strawberries.
After a three-week honeymoon that started in Venice and progressed through Tuscany, the couple is back in New Orleans where Muffin is a realtor with Keller Williams Realty and Jason is a biologist with the Louisiana Department of Wildlife and Fisheries. •

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