Cheryse Zagler and Daniel Hill
Love was in the air and croissants cascaded down tables at this delicious Barossa wedding.
The owners of Farm Shop by Cheryse Zagler met by chance one Christmas night, in a gathering with old friends.
“It was a Christmas miracle,” laughs Cheryse, the talented pastry chef behind the Barossa patisserie.
Daniel proposed to Cheryse with his mother’s ring, the couple saying “I do” in an intimate ceremony followed by a long lunch in a private paddock in Bentley, surrounded by friends and family. Cheryse made the cake with the help of her and Daniel’s daughter, Sadie, and the soft, neutral styling of the reception featured croissants cascading from the tables.
“The croissant feature was a non-negotiable,” Cheryse says. “As a pastry chef and owner of a patisserie, incorporating something so personal to our story felt incredibly special and authentically ‘us’.”
Venue Private paddock in Bethany
Celebrant Wed by Yeter
Bridal gown Couture+Love+Madness
Cake Cheryse Zagler
Flowers Little Lyndoch Flower Farm
Stationary Class Ink Designs
Hair and Make up Sarah Craker Weddings
Photographer Jessica Mary Photography
What were some personal elements that were important for you to have at your wedding?
Our wedding was defiantly a celebration of our love and our family becoming one. We chose to stay all together in a beautiful Airbnb for a couple of nights before and after the wedding. Since becoming a mum and welcoming Sadie into our lives while growing our business, she has been part of our journey every step of the way. Including her in the design of our wedding cake feels incredibly meaningful, and I couldn’t imagine doing it any other way.
What did you love about your dress?
EVERYTHING! Cristina [Tredente, of Couture+Love+Madness] creates absolute magic and having her design not only mine buts Sadie’s dress too was extremely special. Both dresses had the beautiful handmade flower petal detailing, with the ivory lining and puff tuille sleeves. I had three beautiful butterflies added to Sadie’s dress to represent Daniel’s Mum, who is no longer with us.
What was your inspiration behind the styling?
Our wedding styling began with the setting itself — a beautiful paddock framed by rolling hills and vineyards, which created the most breathtaking backdrop for our day. From there, we chose a palette of soft neutral tones that felt timeless and effortlessly complemented both the natural surroundings and us as a couple. The croissant feature was an absolute non-negotiable. As a pastry chef and owner of a patisserie here in the Barossa Valley, incorporating something so personal to our story felt incredibly special and authentically “us.”
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What was one of your favourite parts of the day?
For both of us being able to share our wedding morning together with our children and listen to the vows we wrote for each other.
Looking back on your day, what would you recommend for anyone else planning their big day?
I would highly recommend a wedding coordinator for the day. Steph from Weddings by Steph helped us every step of the way and it made the whole process so stress-free and fun. Go with the flow, especially if you have kids involved in your special day!
This article first appeared in the August 2026 issue of SALIFE magazine.
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