Starting a business at 67 isn’t something most people plan for, but for Philo Thomas, it was a promise she made to her late husband, KJ Thomas, on his deathbed. Her journey from being a homemaker in Alappuzha, Kerala, to running a successful pickle business with her daughter-in-law, Tincy Thomas, is a tale of love, resilience, and culinary passion.
In 2015, Philo’s Pickles was born, fulfilling her husband’s last wish that she start a pickle venture. From then on, Philo and Tincy have been dedicated to building the brand, crafting delicious homemade pickles that have become a hit among NRIs, particularly in the UK, USA, and Australia. Their signature pickles—prawn, fish, and beef—are made without artificial preservatives and have won hearts worldwide.
A Promise and a New Beginning
Philo’s foray into business came from a lifetime of cooking for family gatherings, where her homemade pickles were always a crowd favorite. Encouraged by her family, Philo initially launched her business with a simple Facebook page, offering a few varieties of pickles. But the road wasn’t smooth. In 2016, her husband was diagnosed with cancer, and the business came to a standstill.
Before passing away, KJ left Philo with words of encouragement: “You are talented, Philo. Don’t give up on your dream. Continue the business and make it big.” These words became the driving force behind Philo’s determination to succeed. In 2018, she relaunched Philo’s Pickles with fresh branding, securing a food license from the FSSAI, and investing ₹10,000 in the business.
Growing the Brand with Love and Resilience
Philo and Tincy focused on quality and authenticity from the beginning. Each batch of pickles is made with fresh, locally sourced ingredients, including homemade chili powder. They prepare small batches of 10 kg, ensuring that every order is handled with care and precision.
Their business gained traction in 2019 when food blogger Mrinal Das Vengalat featured Philo’s Pickles on his blog. The review brought in a surge of orders and helped the brand gain visibility on Instagram. Despite the challenges of the COVID-19 pandemic, which forced them to pause operations for two years, the duo relaunched in 2022 and have continued to thrive.
A Legacy of Homemade Goodness
What sets Philo’s Pickles apart is the attention to detail and the family recipes that have been passed down through generations. Philo’s sweet lime pickle, for example, is a recipe she learned from her mother. Other varieties, like prawn and fish pickles, are her own creations, developed through years of experimentation in the kitchen.
Their bestsellers include prawn pickle and dried beef powder, along with seasonal vegetable pickles like mango and sweet lime. With every jar, customers receive a piece of Philo’s heart and dedication.
A New Chapter in Life
For Philo, this business isn’t just about pickles; it’s about finding purpose and joy in her later years. At 67, running Philo’s Pickles has given her a new sense of fulfillment and recognition. “We spend our entire lives buried in responsibilities,” she says. “As we cross 60, we feel tired and bored, thinking we aren’t capable of anything. But when I started Philo’s, my stress and anxiety reduced, and I found a new lease on life.”
Philo’s Pickles is now set to expand, with plans to hire help and market more aggressively. For this inspiring woman and her supportive daughter-in-law, the journey continues, driven by the memory of KJ Thomas and their shared commitment to making Philo’s Pickles a household name.
References:
- The Better India: Philo and Tincy’s inspiring journey to build a pickle business against the odds.
- Mrinal’s Blog: A glowing review that helped Philo’s Pickles reach a broader audience.
