The difference between Birnbrot and Birnweggen lies in the way of preparation and the geographical prevalence: Birnbrot is prepared by mixing the filling with dough and surrounding it with a casing of yeast dough while Birnweggen are made by spreading the filling on a sheet of yeast dough and rolling it like a Swiss roll.

The variations of Toggenburg and Glarus cook and sear the pears before mixing it with the other ingredients.

Originally it was a bread variation for peasants that lengthened the expensive wheat with dried fruit.

For example, in Engadin girls give their favourite classmate a Birnbrot on 26 December and are in return invited to a sleigh ride.

Despite that, it is available throughout the whole year in German-speaking Switzerland and is eaten with butter and flavorful cheese for tea or as a picnic for hikers or skiers.