Caroline Berry Coggin and Bradley Thomas Grieser were united in marriage January 23 at three in the afternoon in a worship service at the Chapel at Seaside, Fla. The Reverend James Nelson of Madison officiated the ceremony.
Nuptial music was presented by Top Hat Live with Erin Coggin, soloist.
The bride is the daughter of Mr. and Mrs. James Anthony Coggin Jr. of Madison. She is the granddaughter of Mr. and Mrs. Robert Marion Berry of Gillett, Ark. and Mr. and Mrs. James Anthony Coggin of Jackson.
The bridegroom is the son of Shelley Grieser of Carrollton, Texas and Daniel Grieser of Golden, Colo. He is the grandson of the late Mary Lynne Thomas of Overland Park, Kansas, the late Lonnie Thomas of Richardson, Texas, and the late Mr. and Mrs. Carl Grieser of Leawood, Kansas.
Given in marriage by her father, she wore an ivory embroidered lace, A-line designer gown. The gown featured floral embellishments that trickled down the length of the train. Her cathedral-length veil was trimmed with Alencon lace flowers that began at floor length and complemented the bride’s romantic look. The bride carried a cascading style bouquet featuring red and ivory roses, white anemone and silver dollar eucalyptus.
Maid of honor was Elise Brewer of Jackson. Bridesmaids were Lauren Berry, cousin of the bride, of Conway, Ark.; Erin Coggin, sister-in-law of the bride, of Madison; Emily D’Aoust of Ft. Worth, Texas, Amy Grieser, sister of the bridegroom, of Irving, Texas; Elizabeth Parker of Jackson; Leigh Parks of Austin; Kaitlin Tillman of Memphis; Caroline Wade of Houston, Texas.
They wore burgundy chiffon sleeveless gowns and carried smaller versions of the bride’s bouquet.
Tyler Warner of Austin was best man. Groomsmen were James Coggin of Madison, Bryce Grant of Austin, Trey Honeycutt of Waco and Scott Pratt of Austin.
Following the ceremony, the couple was showered with rose petals as the chapel bells rang.
The bride’s parents hosted a beachside cocktail hour and seated wedding dinner at the Vue on 30A after the ceremony. Top Hat Live jazz duo entertained guests. The traditional bride’s cake was a four-tiered white almond cake featuring a berry filling and butter cream frosting adorned with fresh flowers and displayed on a custom linen made from the mother of the bride’s wedding gown. The bridegroom’s cake was a three-tiered layered cookie cake featuring a Baylor Bear football helmet topper, celebrating the couple’s beloved alma mater.
On the eve of the wedding, the bridegroom hosted a rehearsal dinner for the wedding party in the Grande Hall at Bella Vita in Blue Mountain Beach. A bridal luncheon was hosted by friends and family at Fish Out of Water Restaurant at Watercolor Resort.
After honeymooning at Seaside, the couple is at home in Austin. The bride is a Licensed Professional Counseling Associate at Hill Country Bible Church and the bridegroom is a subcontract administrator - international industrialization with Lockheed Martin Corporation.