Daigle, Beggs wed in ceremony

Heather Nicole Daigle became the bride of Scott Daniel Beggs on the evening of
Saturday, May 17 at 7 p.m. in St. Michael’s Catholic Church in Crowley. The ceremony was officiated by Fr. Gary Schexnayder.

Heather is the daughter of Angelica Daigle and the late Russell Daigle of Eunice. She is the granddaughter of Nancy Dietz and the late Paul Marcantel and the late Jeanette Arnold, all of Eunice.

She is a graduate of Iota High School and is currently attending Louisiana Academy of Beauty for Cosmetology in Eunice.

Scott is the son of Debbie and Dan Beggs. His maternal grandparents are Jackie and Andrew Huesers of Crowley, and his paternal grandparents are Kathleen Beggs of Janesville, WI and the late Francis Beggs.

He is a graduate of Notre Dame High School, and attended T.H. Harris for Industrial Electronics. He is currently employed by Oceaneering, Inc. as an ROV Supervisor.

The bride, escorted by her mother, Angelia Daigle, was radiant in a strapless, full length gown of satin and chiffon. The gown featured an a-line waist with side draping and beaded metallic embroidered lace at the hem. A chapel length train completed the dress. The bride wore diamond drop earrings with a matching necklace to accentuate her outfit.

Her headpiece was a short veil, featuring one tier, accented with scattered pearls and rhinestones with a colored edge. She carried a bouquet of fresh red roses arranged among, greenery tied together with a white satin ribbon.

Serving as matron of honor was Jamie Daigle, friend of the bride. Bridesmaids were Sunnie Andrepont and Rachel Daigle, sisters of the bride; Lindsey Brown and Tracy Leger, friends of the bride; and Chelsey Marcantel and Brooks Guillory, cousins of the bride.

Bridesmaids were attired in black strapless tea length dresses, and carried bouquets of fresh red roses arranged among greenery, tied with black satin ribbon.

Serving as best man was Josh Corkin, friend of the groom. Groomsmen were Ray Guidry, cousin of the groom; Mike Lasher, Blaise Treadway, Reese Salaski, Chase Dartez, and Brian Doucet, friends of the groom.

Ushering guests to their seats were Cody Andrepont, brother-in-law of the bride, and Ben Huesers, godfather and uncle to the groom.

Graclynn Andrepont, niece of the bride, served as flower girl, and Bailyn Andrepont, nephew of the bride, served as ring bearer.

For her daughter’s special day, Mrs. Daigle was elegant in a black satin, floor length dress, overlayed with silk.

The mother of the groom was beautiful in a sky blue, tea length jacket dress of chiffon. Both mothers were presented with corsages of fresh red roses and baby’s breath.

Upon entering the church, each pew was decorated with white tulle bows.

Appropriate musical selections were provided by organist and vocalist, Charlotte and Phyllis of Carencro. Scripture readings were read by Jamie Daigle, sister of the bride.

Immediately following the ceremony, a reception was held at the Ballroom in Crowley. Upon entering the ballroom, floral arrangements created by the bride were placed throughout the building. Tables were decorated with gold silk centerpiece cloths with candles accenting each.

The bride’s cake was a three-tiered square with white fondant icing. Each layer was trimmed with black ribbon. The main feature of the cake was the bride and groom’s initials, which were placed on the center layer in black. Completing the cake were fresh miniature roses placed atop the cake.

The groom’s cake was a one-tiered butter cream icing with a strawberry filling. A 4x4 mud truck was featured on top of the cake, signifying the bride and groom’s favorite pastime.

Out of town guests registered from Janesville, Wisconsin, Dallas, Eunice, Rayne, Baton Rouge, New Orleans, Houston, Lake Charles, Morgan City, and Houma.

Following a wedding trip to Cozumel, the couple will reside in Crowley.

On the night prior to the wedding, the groom’s parents, Debbie and Dan Beggs, hosted a rehearsal dinner at Chef Roy’s Restaurant in Rayne. Approximately fifty guests were served a delicious meal of steak and seafood.