Frenchman Florent Prevost has a background in engineering and architecture, and specializes in the technical design of complex facades, mainly of glass and aluminum.

He is also a founding partner of the artisanal jelly brand Douceur do Céu, a side project born in 2015 with the goal of supplementing income, reconnecting with his family’s culinary tradition, and creating a place to learn about commerce, management, programming, and entrepreneurship.

Today this culinary production is taking on more and more importance, multiplying sales points, connections with other brands, and opening up new opportunities for growth and learning.

How to optimize your time? Which tasks can be automated and how? What makes a good product development?