It is hard to imagine that this Appenzell specialty originated from a poor man's bread variant, as the valuable bread dough was stretched with dried fruit. The «Berewegge» consists of a coating of grated cake dough that encases the rich filling of dried fruit and nuts. A dash of fruit brandy and the secret spice mix give the fruity Birnweggen its special flavor.

In other regions it is called pear bread or pear loaf. These are very similar to the Appenzeller «Berewegge».