Creamware Staffordshire, according to one early historian, although this is disputed. The method involved first firing the ware to a biscuit state, and then glazing and re-firing it. Foremost of the pioneers of creamware in the Staffordshire Potteries was Thomas Whieldon. Although he has become popularly associated almost exclusively with tortoiseshell creamware, in fact he produced a wide variety of creamware. He first mentions ‘Cream Colour’ in 1749. The young Josiah Wedgwood was in partnership with Thomas Whieldon from 1754 to 1759 and after Wedgwood had left to set up independently at Ivy House, he immediately directed his efforts to the
Creamware and the Wedgwood formula was gradually adopted by most manufacturers. One important ware of note however is pearlware, of which there was an increase around 1779. Pearlware is distinct from creamware in having a blue-tinged glaze produced by the use of cobalt and a body somewhat modified to produce a ware that was slightly greyish in appearance. Pearlware was developed in order to meet demand for substitutes for Chinese porcelain amongst the growing middle classes of the time. By around 1808 a fully whitened version of creamware (known as White Ware) was introduced to meet changing market demand. During the