Crack Bakery co-owner Anna Petridis marries Tassio Burgos in Jervis Bay

The happy couple tied the knot at Jervis Bay on November 30, the last day of spring providing some summer-like weather.

"I don't know how we pulled it off, but there were serious floods and storms right up until the day before The forecast was terrible for our special day but, somehow, the skies cleared up and the weather was incredible," Anna said.

The wedding was held over two days, with The Cove at Jervis Bay the base for festivities.

"We had what my friend's called a 'wedding festival'," Anna said.

"Us and 50 of our nearest and dearest met at The Cove, Jervis Bay on Monday, November 29. It was such an amazing location to spend with everyone for a few days. The wedding took place on Tuesday, November 30.

"We had the ceremony at St John's Greek Church which is just nearby, then we all came back to The Cove for the remaining celebrations."

Anna wore a stunning modern bohemian gown by Rue De Seine.

Her bridesmaids were Maria Stavreas and Amy Kusetic.

One of the most important jobs of the whole event was making the wedding cake.

That honour fell to Anna's mum and the cook behind Crack Bakery, Gina, who made an incredible five-tier pavlova for her daughter and new son-in-law.

"We closed Crack Bakery for the week as mum was responsible for the wedding cake and she was very stressed about it. But she didn't need to be - it was amazing," Anna said.

Gina looked beautiful in an emerald-green gown and we hear not content with one of the tiers, got into The Cove kitchen to make up a new one, to ensure it was perfect for the wedding.

There has been talk of Crack Bakery also making pavlovas for Christmas, with Gina's speciality huge pavlova wreaths, which became a centrepiece for the table - as well as dessert.

Gina and Anna only recently opened Crack Bakery, making apple and other pies, after selling their business Cafe Patissez in Manuka earlier this year.

The pies, which are made by Gina in Canberra and sold only online, have proved to be a massive hit, with their signature 1.2 kilograms of apples per pie.

There are now plans to sell the pies interstate and to open a permanent home for the Crack Bakery, now operating temporarily out of a commercial kitchen in Wanniassa.

Anna laughed that their "Crack Heads definitely missed us" during the wedding shutdown.

"Our pie babies sell out in literally minutes now, which is crazy," she said.

"We're in the process of bringing out some specials for collection on Christmas Day to ensure maximum freshness.

"Then we'll be closing for a couple weeks before we crack into the New Year.

"The construction of our shop(s) should be starting in January and we're planning on launching our Crack into Sydney and Melbourne come February.

"It's super exciting, so much happening and the support has been incredible."

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